It’s chilly, windy and gray at Cowlick Cottage Farm, so I am making Satsuma and Bourbon Marmalade this morning. Satsumas are a sweet, juicy citrus–a cross between Mandarin orange and tangerine. They don’t have many seeds, which makes them really easy to work with and lucky for me, they grow well in our climate.
Marmalade and other jams and jellies are simple to make, as long as you follow the basic rules of preserving…your kitchen must be super-clean. Mason or Ball jars must be sterilized. And finally, recipes for preserving should be followed exactly.
Preserving is a little science and a little art. You must make sure that preserves are acidic enough to kill any bacteria, which is why it is so important to follow the recipe. Initially, preserving sounds a little complicated and scary, but it’s really an extremely enjoyable and relaxing activity. If you are interested in making your own preserves, I recommend that you get a good book that goes over the basics. I am really enjoying a book that my daughter gave me, Preserve It, by Linda Brown. This recipe is adapted from that book.
Most preserving recipes have just a few ingredients and are made to highlight the season’s fruits or vegetables. So when purchasing or picking fruit, make sure you look for the freshest and most perfect fruits you can find, and use organic produce whenever possible. When you are preparing the fruit for this marmalade, trim off the stem end of the clementines, as well as any brown spots.
I hope that you give preserving a try. Satsuma and Bourbon Marmalade is one of our favorites and is not only good on toast, it also makes a great glaze for roast chicken or pork. And it has the added benefit of making your house smell like sunshine!
- 2 pounds organic Satsumas, scrubbed, rinsed and halved
- Juice of 2 large lemons
- 4 ½ cups sugar
- 1-2 tbsp. bourbon or brandy
- Put the Satsumas in a food processor and chop using the pulse button until they are shredded, but not mushy.
- Put the Satsumas in a large, heavy-bottomed saucepan. Pour in 3 cups of water and bring to a boil, then reduce to a simmer and cook gently for 30 minutes or longer, until the rind has softened.
- Add the lemon juice and sugar, and cook over low heat, stirring continuously, until the sugar has dissolved. Turn up the heat, bring to a boil, then keep at a rolling boil for 20-30 minutes or until the setting point is reached. Start testing for setting when a candy thermometer reaches about 220 degrees.
- Carefully stir the bourbon into the marmalade. The bourbon really makes the flavor of the Satsumas explode. If it is after noon, it is perfectly acceptable to take a little sip of the bourbon. Just to test it. I won't tell.
- Ladle the beautiful marmalade into warm, sterilized Mason jars, leaving ¼ inch headspace. Process the jars in a boiling water bath for 5 minutes, then seal. Store in a cool, dark place, and refrigerate after opening.