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Satsuma Mandarin Orange Marmalade

Source of Recipe


Greg Atkinson






List of Ingredients



• 9 medium-sized mandarin oranges
  
• 2 cups water
  
• 1/4 cup lemon juice
  
• 4 cups sugar
  






Instructions



1. Peel the oranges and set the fruit and peel aside separately. Slice enough of the skins into fine julienne strips to measure 2 cups. In a large kettle over high heat, boil the sliced orange peel in water for 5 minutes. Meanwhile, sterilize six half-pint jars in boiling water, and allow them to simmer on low heat, undisturbed, while you make the marmalade.
   
   
2. With the metal blade in the work bowl of a food processor, purée the fruit of the oranges and the lemon juice, then add this pulp and juice mixture to the mixture of orange peel and water. When the whole mixture reaches a lively boil, add the sugar and cook, stirring occasionally, for 15 minutes or until the marmalade has thickened slightly and a candy thermometer registers 220º F.
   
   
3. Transfer the marmalade to jars and seal with clean, new, two-part lids. Return the filled jars to the hot water bath where they were sterilized and let the jars simmer for 5 minutes. Allow the marmalade to stand, undisturbed, for several hours or overnight. Sealed jars will keep in a cool, dark place for a year; any jars that do not seal may be kept in the refrigerator.
   
   Makes 6 half-pints.