Satsuma Marmalade
Ingredients
2 pounds satsumas
1 lemon, zest and juice
6 cups water
3 pounds plus 12 ounces granulated sugar
Optional: 1/2 package pectin (4 teaspoons)
10 (8 ounce) canning jars with lids
Directions
Wash the satsumas and lemon thoroughly. Peel the satsumas and keep the rinds. Once all the satsumas are peeled, julienne the rinds until you have 2 cups of thinly sliced rind. Set aside.
Take the peeled satsumas and cut each fruit in half to make removing seeds easier. When removing the seeds, be sure to do it over a mixing bowl or you will lose a lot of the juice.
Once the seeds are removed, add the pulp to a food processor and pulse 5 times to break up the membranes and any remaining pith.
In a large pot over medium high heat, add the water, lemon zest and juice, julienned mandarin orange peels, and processed satsuma pulp. Bring to a boil and then reduce to a simmer. Continue to simmer for 40 minutes until fruit is broken down and mixture is thickened.
After about 40 minutes, bring the mixture back up to a boil then add the sugar, and any additions from the list below (optional). Stir very often until mixture reaches about 223 F. This may take up to another 30 minutes. If your mixture can’t quite reach 223 F, then use half a package of pectin to thicken.
While the marmalade is cooking, sterilize jars in a water bath. This means submerging the jars in simmering water in a large pot lined with a jar rack. Keep in water for 5 minutes then carefully pull out with tongs and set on a clean work space.
Once the marmalade is done, carefully scoop the marmalade into the sterilized jars leaving 1/2″ of head space, seal with lids and return to water bath.
Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
Variations to base recipe. Add one of these combinations in with sugar.
* If using whole spices, wrap them in a cheesecloth sachet, or use a tea infuser ball. Remove before putting in jars.
1 teaspoon ground ginger, or 4 teaspoons fresh grated ginger
1 teaspoon ground cardamom, or 6 whole cardamom seeds
1 teaspoon vanilla extract, or 1 vanilla bean split
1 & 1/2 teaspoon ground cinnamon, or 2 cinnamon sticks broken into small pieces
1/4 teaspoon ground clove, or 6 whole cloves
1 teaspoon vanilla extract, or 1 vanilla bean split
1 & 1/2 teaspoon ground cinnamon, or 2 cinnamon sticks broken into small pieces
1 teaspoon ground star anise, or 2 whole star anise
1/4 teaspoon ground clove, or 6 whole cloves
1 teaspoon vanilla extract, or 1 vanilla bean split
1 & 1/2 teaspoon ground cinnamon, or 2 cinnamon sticks broken into small pieces
1/2 teaspoon ground all-spice, or 1 teaspoon whole allspice berries
1 teaspoon vanilla extract, or 1 vanilla bean split
Five Spice:
2 whole star anise
1 stick cinnamon, broken into small pieces
6 whole cloves
1/2 teaspoon whole fennel seeds
1/2 teaspoon whole Sichuan peppercorns
1 teaspoon vanilla extract, or 1 vanilla bean split
Chai Spiced:
1 cinnamon stick, broken into small pieces
10 cardamom pods lightly crushed
6 whole black peppercorns
6 whole allspice berries
4 whole cloves
2 teaspoons fresh grated ginger
1 teaspoon vanilla extract, or 1 vanilla bean split