Satsuma Marmalade Food

SATSUMA AND HONEY MANDARIN MARMALADE

Steps:

• Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
• Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
• Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.

SATSUMA CURD

Steps:

• In a small, heavy-bottomed pot off the stovetop, combine the sugar, cornstarch, Satsuma zest and juice, salt and egg yolks. Whisk together very well until the cornstarch is fully dissolved in the mixture and no lumps remain. Turn the heat to medium and cook, whisking continuously, until the mixture reaches a simmer and begins to thicken, 4 to 5 minutes. Cook another 1 minute, still whisking, then turn off the heat and whisk in the butter until it melts.
• Strain the mixture through a fine-mesh sieve, then cover and refrigerate until cooled and set, at least an hour. Refrigerate in an airtight container up to 2 weeks or freeze up to 2 months. Spoon the curd over yogurt or oatmeal, or spread over toast or pound cake.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

SATSUMA MARMALADE

Steps:

• simmer shredded peel with juice for 20 minutes meanwhile mix pectin with 1C sugar add to satsumas and let rest for 5 minutes bring peel and juice to boil and add satsumas bring to had boil x 8 minutes, 230 degrees slowly add remaining 3 c sugar and return to hard boil can or freeze

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

IN-A-HURRY MARMALADE (MICROWAVE)

Steps:

• Shred orange in a food processor.
• Measure orange in a measuring cup and then transfer to a microwave safe bowl.
• Measure enough sugar to equal shredded orange and add sugar to bowl.
• Microwave on medium until thickened (5-7 minutes), stirring occasionally. DO NOT OVER COOK.
• Refrigerate until ready to use.

SATSUMA MARMALADE

Steps:

• Peel the satsumas and keep the rinds. Once all the satsumas are peeled, julienne the rinds until you have 2 cups of thinly sliced rind. Set aside for now.
• Take the peeled satsumas and cut each carefully section of fruit in half to make removing seeds easier. When removing the seeds, be sure to do it over a mixing bowl or you will lose a lot of the juice.
• Once the seeds are removed, add the pulp to a food processor and pulse 5 times to break up the pith.
• In a large pot over medium high heat, add the water, lemon juice, julienned peeling and processed satsuma pulp. Bring to a boil and then reduce to a simmer. Continue to simmer for 40 minutes until fruit is broken down and mixture is thickened.
• After about 40 minutes, bring the mixture back up to a boil then add the sugar, ginger, cardamom and vanilla extract. Stir very often until mixture reaches about 223 ºF. This may take up to another 30 minutes. If your mixture can't quite reach 223 ºF, then use half a package of pectin to thicken.
• While the marmalade is cooking, sterilize jars in a water bath. This means submerging the jars in simmering water in a large pot lined with a jar rack. Keep in water for 5 minutes then carefully pull out with tongs and set on a clean work space.
• Once the marmalade is done, carefully scoop the marmalade into the sterilized jars leaving 1/2" of head space, seal with lids and return to water bath. Allow to simmer 10 more minutes then remove from water bath.
• Place them on a dishtowel or counter upside down and allow to cool for several hours up to overnight. If any lids don't "pop" and seal, place those jars in the fridge. The others can be stored at room temperature for up to six months