Satsuma Jelly Recipes

SATSUMA JELLY

Steps:

• Juice 12 fully-ripe Satsumas by hand using a juicer. Over a bowl use a strainer to separate the juice from the pulp.
• In a large saucepan, add satsuma juice, lemon juice, and Sure-Jell. Stir to mix-in the Sure-Jell. Bring the mixture to a boil over medium-high heat. Add the sugar to the saucepan. Stir until the sugar dissolves. Bring the mixture to a boil that you cannot stir down. Next, boil hard for one-two minutes, stirring continuously, then remove the pot from the heat and skim off any foam.
• Use a ladle, fill hot sterile jars leaving 1/4 headspace. The mixture will be thin; it will thicken as it cools. Remove air bubbles and clean the sides of the jars. Next, place sanitized lids and sanitized rings on the jelly jars. Screw down the lids tightly by hand.
• To process the half-pint jars, place a canning rack in a large deep aluminum stockpot or a canner with simmering water. Use tongs, place the jars of jelly on the canning rack. Water must cover the jars by 1 inch. Adjust the heat to medium-high heat, cover the pot or canner, and bring the water to a rolling boil for 10 minutes.
• Turn off the heat and remove the jars using tongs. Place the jars on the counter lined with a towel. Let the jars cool for 24 hours. Once the jars are cooled, check the lids for a proper seal by depressing the tops. If the tops don't move up and down, it's sealed properly. Make sure to label and write the date on each jar.
• Store jars in a cool dark place. Unopened jars can be stored up to one year. Open jars must be placed in the fridge.

VANILLA CARDAMOM PLUM JELLY

Steps:

• Prepare jars and lids by sterilizing in hot water.
• Line a colander with cheesecloth and place it inside a bowl.
• Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes.
• Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice.
• Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred.
• Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top.
• Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
• Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.