Sweet Satsuma Orange Marmalade

The Satsuma Oranges are too fragile to be shipped and the closest you may find in a grocery store are the Clementines.  We have two Satsuma trees on Back Forty and they are producing.  I have canned some, I have put some in the freezer, and eaten my share but we still have plenty of these small sweet oranges with few seeds and easy to peel.

I had my large enameled stock pot on the stove, left there since canning the oranges, so I might as well make Satsuma Marmalade.  Here we go:


I used 2 lbs which came out to be nine ((9) oranges, juice of two (2) large lemons, and 4 and 1/2 cups of sugar.

To spice up the marmalade, I tossed in a 4 inch stick of cinnamon and a twig of Rosemary.  No commercial pectin was used.

From the Cowlick Cottage Farm, I found out that I didn't have to peel the oranges just halve them and chop them up a bit and pulsate them a few times in my food processor.

I don't have a processor so I cut up the juicy oranges any way I could and collected them in  bowl.  Do cut them up as finely as you can or the marmalade will be too chunky.  I like my marmalade to be just a little chunky.

Now then, bring three (3) cups of water to boil in your stock pot.  When the water is boiling, add the  oranges, peel and all.  Let it come to a boil and ease up on the heat but let it boil for 30 minutes or until the rinds are soft.

When the 30 minutes are up, add the 4 and 1/2 cups of sugar and the lemon juice stirring constantly until sugar has dissolved.

Turn heat up and let it boil for 20 - 30 minutes and then start testing for setting.  I put a little marmalade on a small plate and put it in the fridge for a few minutes.  I found that it was indeed beginning to settle.

Time to ladle the marmalade into clean (sterile) jars and I sealed my jars with hot wax.  You may want to give the filled and sealed jars a water bath for five (5) minutes.  Keep it clean and keep it safe.

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