Email to Cat      

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, pur�e 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 220� 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.