Lisa Atwood, Rebecca Courchesne, Rick Field

Satsuma Marmalade

Preparation info
  • Makes

    4

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Satsumas are usually the first mandarin oranges available in the autumn, making this marmalade an ideal choice to prepare for the holidays. If the satsumas are too tart, add more sugar (but don’t decrease the amount of sugar, or the marmalade may not set).

Ingredients

  • 5 lb (2.5 kg) satsuma mandarins
  • 3 cups (1½

Method

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Halve the satsumas and extract, strain, and refrigerate the juice. Place the peels in a large nonreactive saucepan, add 8 cups (6