Satsuma Marmalade
MAKES 2 QUART (2 L)
(About12 half pint jars)
-5 pounds satsumas or Seville -oranges, mandarins, or grapefruit
-2 lemon, zested and
quartered, seeds removed
-6 cups raw unrefined sugar
Peel the satsumas and cut the skin into strips about 4 inches long.
Separate the satsuma segments, remove any seeds, and coarsely chop them.
In a heavy-bottomed pot, combine the satsuma peels and 4 cups water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 minutes, until the peels are soft, then add the satsuma segments, lemon zest, lemon quarters, and sugar and use a thermometer to check temp.
Bring the mixture back up to a boil over medium-high heat, stirring with a wooden spoon to ensure that the sugar dissolves. When the marmalade reaches 220°F (105°C), boil for 5 minutes, then check the marmalade's thickness and viscosity with what's called a plate test using pre chilled plates: Remove one of the plates from the freezer and drop 1 tablespoon of the marmalade onto it. Draw your fingertip through the marmalade: if the indentation stays put, without the marmalade immediately running back onto itself, it's done. If the marmalade is still runny. cook it for 5 minutes more, then repeat the plate test.
Turn off the heat and let the marmalade cool. Once cool, the marmalade can be transferred to sterilized jars and canned, refrigerated, or frozen.
The marmalade will keep in the refrigerator for up to 3 months and in the freezer for up to 1 year.
A great way to preserve the season and excellent topper for a cheese cake
#pantry #foodstr #satsuma #provisions
