Mild Satsuma Orange Marmalade
You may have learned this about me by now: I love making jams and my dad has lots of citrus trees.
This combo makes me a very busy girl in January and February.
There is one particular satsuma tree that is the pride of the family. No where...ever...have we tasted oranges sweeter.
And yet, I have never canned them. I guess they just never made it that far!
My dad likes the jams and marmalades, but he doesn't care for the bitterness that comes with more traditional marmalades. So, I found a recipe that used his prized satsumas and adapted it to be not at all bitter.
I adapted a recipe I found over at Wright Eats for Satsuma Mandarin Orange Marmalade.
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| 9-10 satsumas |
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| peel and separate rides from fruit |
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| Cut rinds into small strips |
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| I only used about 1 cup of rinds. |
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| Boil rinds in 2 cups of water |
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| Juice of 1 lemon (about 1/4 c) I used Meyer Lemon. |
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| Blend fruit and lemon juice Yes, I am braving the hand blender again! (wink-wink) |
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| Citrusy Heaven I picked out the seeds. |
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| Pour the fruit juice mixture into the pot with the rinds. |
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| Boil it up! |
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| I didn't actually use all that sugar. Only 3 cups, probably will use less next time. |
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| Getting thicker! |
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| 220 degrees, please! |
Put 2 little plates in the freezer when you get started.
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| NOT READY! |
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| Ready! |
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| Tools! |
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| All Ready! I keep the No-Sugar Sure-Jell handy. But I didn't need it this time! |
Pour into sterilized jars and process!
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| All done! |
This batch only made 4 half pint jars. There was about 1/4 pint that I put into another container into the fridge.
Next year I will definitely make more. It was super duper easy!!
Do you like your marmalade on the bitter side or with less bite?
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