Satsuma And Honey Mandarin Marmalade Recipes
SATSUMA AND HONEY MANDARIN MARMALADE
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 quarts
Number Of Ingredients 6
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.
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- Wash your oranges and optionally peel some of them. I peeled half of mine, but you can peel less if you like it more bitter and peel more if you like it sweeter.
- Cut the oranges in half and thinly slice the halves. Discard the end pieces then place the slices in a large pot on the stove.
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