Louisiana Satsuma Marmalade Recipes

HOW TO MAKE MARMALADE

Steps:

• Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.

SURE.JELL ORANGE MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SATSUMA JELLY

Steps:

• Juice 12 fully-ripe Satsumas by hand using a juicer. Over a bowl use a strainer to separate the juice from the pulp.
• In a large saucepan, add satsuma juice, lemon juice, and Sure-Jell. Stir to mix-in the Sure-Jell. Bring the mixture to a boil over medium-high heat. Add the sugar to the saucepan. Stir until the sugar dissolves. Bring the mixture to a boil that you cannot stir down. Next, boil hard for one-two minutes, stirring continuously, then remove the pot from the heat and skim off any foam.
• Use a ladle, fill hot sterile jars leaving 1/4 headspace. The mixture will be thin; it will thicken as it cools. Remove air bubbles and clean the sides of the jars. Next, place sanitized lids and sanitized rings on the jelly jars. Screw down the lids tightly by hand.
• To process the half-pint jars, place a canning rack in a large deep aluminum stockpot or a canner with simmering water. Use tongs, place the jars of jelly on the canning rack. Water must cover the jars by 1 inch. Adjust the heat to medium-high heat, cover the pot or canner, and bring the water to a rolling boil for 10 minutes.
• Turn off the heat and remove the jars using tongs. Place the jars on the counter lined with a towel. Let the jars cool for 24 hours. Once the jars are cooled, check the lids for a proper seal by depressing the tops. If the tops don't move up and down, it's sealed properly. Make sure to label and write the date on each jar.
• Store jars in a cool dark place. Unopened jars can be stored up to one year. Open jars must be placed in the fridge.

SATSUMA MARMALADE

Steps:

• Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
• Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
• Wash and peel Satsumas. Set the peels aside. Once all the satsumas are peeled (there is no need to scrape the white off the peel) julienne all the peels and measure 1 packed cup of thinly sliced peel. Set aside for now.
• Over a bowl, so as not to lose any of the juice, cut each section of the peeled Satsumas in half and remove any seeds; sometimes even seedless Satsumas do have seeds. Also remove some of the stringy white threads that cling to the fruit if there are a lot of them. You should have about 1½ cups of pulp and juice.
• Once the seeds are removed, add the pulp and juice to a food processor and pulse 5 times to break up membranes and any remaining pith.
• Measure 1 cup of the pulsed pulp and juice into a sauce pan. Add the julienned peels and the 3 cups of water. Bring to a boil and then reduce to a simmer. Continue to simmer uncovered for 20 minutes. Remove from heat.
• Measure 4 cups of fruit mixture and return the measured quantity to the sauce pan. If you are a little bit short, add water to bring up to 4 cups.
• Add calcium water, lemon juice, ginger, cardamom, and vanilla extract, and mix well.
• Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
• Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat and taste. If the sweetness is right for you, go on to Step 11 below.
• If you want it to be sweeter, you can add more sugar now. Turn on the heat, stir in the new sugar and bring the mixture back to a full boil. Turn off heat.
• Fill hot jars to ¼" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

SATSUMA MARMALADE

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