Best Satsuma Marmalade Recipes

SATSUMA MARMALADE image

Yield 8 oz jars

Number Of Ingredients 5

12 large satsumas, peeled pithed and sliced
4 C satsuma juice
2C peel shredded in processor
1 box pectin (low sugar)
4C sugar

Steps:

simmer shredded peel with juice for 20 minutes meanwhile mix pectin with 1C sugar add to satsumas and let rest for 5 minutes bring peel and juice to boil and add satsumas bring to had boil x 8 minutes, 230 degrees slowly add remaining 3 c sugar and return to hard boil can or freeze

Satsuma and Honey Mandarin Marmalade image

Provided by Martha Stewart

Yield Makes about 2 quarts

Number Of Ingredients 6

4 small Satsuma mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
4 honey mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
4 Minneola tangelos, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
2 lemons, thinly sliced, seeded, slices quartered
1 1/2 quarts cold water
Sugar

Steps:

Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.