What is Satsuma Marmalade?
Satsuma marmalade is a delicious orange marmalade made with Satsumas, a type of mandarin orange grown in Louisiana. Satsumas originate in Japan and have been grown in Louisiana since the 1840s or 1850s. They have a loose, easy to peel skin, and delicious, juicy flesh. They are very similar to the Clementine oranges sold in large grocery stores.
Satsuma trees can tolerate slightly colder temperatures than other citrus trees, so they are a popular choice for the home orchard in North Louisiana. Satsumas and oranges are also grown commercially in south Louisiana, however, this industry has struggled majorly due to hurricanes, occasional freezes, and disease. The citrus industry in Louisiana has a long and rich history, and I hope it makes a comeback! I was thrilled to receive several pounds of Satsumas from a friend’s tree. We ate a lot of them, and juiced some. The rest was made into this delicious bittersweet marmalade.
How to Make Satsuma Marmalade
This is a waterbath canning recipe, so you will need a waterbath canner, half pint mason jars, rings, and lids. If you have never canned anything before, this recipe is a great place to start! I highly recommend reading this book first to learn how to do it safely. The printable recipe card below has more pictures and a full video of this recipe.
What You’ll Need for Satsuma Marmalade
Equipment (Amazon Affiliate Links)
- 12 half pint mason jars, with lids and rings
- Large pot
- Food mill
- Water bath canner
- Jar funnel
- Ladle
- Jar lifter
- Liquid measuring cup
- Head space measuring tool
- Two small plates
- Cooking thermometer
Ingredients
- 4 pounds of Satsumas
- 6 cups water
- 8 cups sugar
- 3/4 cup lemon juice
Instructions
- Add the clean mason jars to your canner, fill with water to cover the jars by one inch, and set on the stove at high heat.
- Wash the Satsumas. Chop each one into eighths, and remove any seeds. Do not peel.
- In small batches, pulse the chopped Satsumas in a food processor until the peels are in small pieces, no larger than your pinky fingernail. This is a personal preference. I prefer small pieces of peel in my marmalade. However, if you prefer, you could simply slice your satsuma chunks so you have long thin pieces of peel, or chop them whatever size you want.
- Put the chopped satsumas, sugar, water, and lemon juice into a large stockpot. Bring to a boil over medium high heat, stirring frequently.
- Reduce heat to maintain a steady boil. Put two small plates in the freezer. Boil the mixture, stirring frequently, until it becomes syrupy and reaches 220° Fahrenheit. This can sometimes take a few hours, so be prepared for that. Keep the canner full of jars at a simmer as well, so it’s ready to use.
- Take out one of the plates in the freezer. Scoop out a teaspoon of Satsuma marmalade and pour it onto the cold plate. Put the plate back into the freezer for two minutes. Take it out and swipe the marmalade with your finger. If the marmalade wrinkles and looks like jam, it’s finished. If it’s still liquidy, boil it a bit longer and test again with the second plate. Don’t stop boiling the jam until it passes the plate test.
- When the Satsuma marmalade has passed the plate test, keep it simmering. Using the jar lifter, carefully empty and remove the jars from the canner and place onto a towel. Use the jar funnel and a ladle or liquid measuring cup to pour marmalade into each jar. Leave 1/4″ of headspace at the top of the jars. Wipe the jar rims with a wet paper towel. Place the lids onto the jars, then screw the rings on just barely tight. Don’t tighten the rings too much or it will compromise the vacuum seal.
- Place the filled jars back into the waterbath canner. Put the lid on the canner and heat to a boil. Boil for 10 minutes, then carefully remove jars.
- Let jars cool for 12-24 hours. Check the seals by pressing the lids down. If they don’t flex up and down, they have sealed properly. Remove the rings, label the jars, and store in your pantry. If the jars did not seal properly, they are not shelf stable and must be stored in the fridge.
Final Notes
This Satsuma marmalade is the perfect bittersweet spread for toast, English muffins, bagels, and fresh sourdough bread. It also makes a fantastic glaze for meats, adding a bright citrusy flavor to dishes. Whether you’re enjoying it for breakfast or using it to elevate dinner, this marmalade is a versatile treat that highlights the best of Louisiana’s citrus season.
Satsuma Marmalade
Equipment
- waterbath canner
- 12 half pint mason jars, with lids and rings
- jar lifter
- headspace measuring tool
- jar funnel
- wooden spoon
- food processor (optional)
- cooking thermometer
- ladle or liquid measuring cup
- large stockpot
- two small plates
Ingredients
- 4 pounds of Satsumas
- 6 cups water
- 8 cups sugar
- 3/4 cup lemon juice
Instructions
- Add the clean mason jars to your canner, fill with water to cover the jars by one inch, and set on the stove at high heat.
- Wash the Satsumas. Chop each one into eighths, and remove any seeds. Do not peel.
- In small batches, pulse the chopped Satsumas in a food processor until the peels are in small pieces, no larger than your pinky fingernail. This is a personal preference. I prefer small pieces of peel in my marmalade. However, if you prefer, you could simply slice your satsuma chunks so you have long thin pieces of peel, or chop them whatever size you want.
- Put the chopped satsumas, sugar, water, and lemon juice into a large stockpot. Bring to a boil over medium high heat, stirring frequently.
- Reduce heat to maintain a steady boil. Put two small plates in the freezer. Boil the mixture, stirring frequently, until it becomes syrupy and reaches 220° Fahrenheit. This can sometimes take a few hours, so be prepared for that. Keep the canner full of jars at a simmer as well, so it’s ready to use.
- Take out one of the plates in the freezer. Scoop out a teaspoon of Satsuma marmalade and pour it onto the cold plate. Put the plate back into the freezer for two minutes. Take it out and swipe the marmalade with your finger. If the marmalade wrinkles and looks like jam, it’s finished. If it’s still liquidy, boil it a bit longer and test again with the second plate. Don’t stop boiling the jam until it passes the plate test.
- When the Satsuma marmalade has passed the plate test, keep it simmering. Using the jar lifter, carefully empty and remove the jars from the canner and place onto a towel. Use the jar funnel and a ladle or liquid measuring cup to pour marmalade into each jar. Leave 1/4″ of headspace at the top of the jars. Wipe the jar rims with a wet paper towel. Place the lids onto the jars, then screw the rings on just barely tight. Don’t tighten the rings too much or it will compromise the vacuum seal.
- Place the filled jars back into the waterbath canner. Put the lid on the canner and heat to a boil. Boil for 10 minutes, then carefully remove jars.
- Let jars cool for 12-24 hours. Check the seals by pressing the lids down. If they don’t flex up and down, they have sealed properly. Remove the rings, label the jars, and store in your pantry. If the jars did not seal properly, they are not shelf stable and must be stored in the fridge.
Video
Notes
For more recipes utilizing Louisiana’s fruits, check out the following:
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