Satsuma marmalade brightens up a dreary winter day

Satsuma MarmaladeI had just bought a bag of satsumas, one of the most delightful little citrus fruits, when I saw a tweet go by that my friend, Everette, was making satsuma marmalade, so I thought what a wonderful idea.

I have made marmalade before. It’s pretty easy. But would there be enough satsuma peel to make a decent marmalade? Well, I guess I would have to find out.

I found a recipe that I thought would work, and got busy making marmalade. It is tedious but cheerful work to peel so many little fruits and julienne the rind.

Satsuma marmalade

9-10 satsumas

2 cups water

Juice of 1  lemon

4 cups sugar

Sterilize six half-pint jars in boiling water. Let jars simmer while making marmalade.

Peel the satsumas. Set aside the fruit. Julienne the rinds. Boil the peel in the 2 cups water for 5 minutes; drain water into a measuring cup to remove the bitterness. Leave peel in the saucepan. Replace water in measuring cup with same amount of fresh water.

While the peel is boiling, pulse the fruit and lemon juice in a food processor (satsumas usually have one seed, so make sure to remove that seed before processing. I like a rough mix, so I just give it a few short blasts. Add to peel and water in the saucepan. Bring mixture to a boil. Add sugar and boil for about 15 minutes or until mixture reaches 220 degrees on a candy thermometer, stirring occasionally. Marmalade mixture should be slightly thickened. Remove jars and lids from water (keep it simmering) and put marmalade in  the jars. Place lids on to seal. Return the sealed jars to the hot water pot;  let simmer  5-10 minutes. Remove jars from pot and let stand for 24 hours.

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