The delicate peels of Satsuma oranges make this marmalade a snap to prep. It is easy to remove the peel and not the pith with just a vegetable peeler, and after the peel is removed, the pith peels right off! It is typical for orange marmalade recipes to have more sugar than fruit by weight. This recipe is a reduced-sugar version, and uses my ChillOver Powder to set up, rather than relying on the natural pectin in the oranges.
SATSUMA ORANGE MARMALADE
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR
MAKES: 3 1/2 CUPS
2 lbs Satsuma oranges
2/3 cup sugar
2/3 cup honey
1 1/3 cups water
3/4 t MaryJane’s ChillOver Powder
1. Using a vegetable peeler, remove orange peels, leaving behind the white pith. Very thinly slice orange peels and add to a medium saucepan.
2. Peel away and discard the piths. Break oranges in half and thinly slice oranges; and to saucepan. Add sugar, honey, and water and bring to a simmer over medium heat.
3. Reduce heat to medium-low and simmer for 40 minutes.
4. Sprinkle in ChillOver Powder and simmer an additional 3 minutes.
5. Ladle marmalade into sterilized canning jars, leaving about 1/2” of headspace. Wipe off rims, remove any bubbles, add lids, and screw on rings until finger-tight.
6. Process jars in boiling water for 10 minutes. Remove from water and place on a cooling rack. Let jars sit undisturbed for 24 hours.
Gather ingredients.
Using a vegetable peeler, remove orange peels from 2 lbs of Satsuma oranges, leaving behind the white pith.
Very thinly slice orange peels.
Add to a medium saucepan.
Peel away and discard the piths.
Break oranges in half and thinly slice oranges.
Add to the saucepan.
Add 2/3 cup sugar.
Add 2/3 cup honey.
Add 1 1/3 cups water and bring to a simmer over medium heat.
Reduce heat to medium-low and simmer for 40 minutes. Sprinkle in 3/4 t of ChillOver Powder and simmer an additional 3 minutes.
Ladle marmalade into sterilized canning jars, leaving about 1/2” of headspace. Wipe off rims, remove any bubbles, add lids, and screw on rings until finger tight.
Process jars in boiling water for 10 minutes. Remove from water and place on a cooling rack. Let jars sit undisturbed for 24 hours.
Hehehe, guess who loves Satsuma marmalade? My Satsuma tree oranges are now turning bright orange and the little Kumkwat tree is ripening as well. When I make the marmalade, I like to mix both kinds of fruits together. Just because I can is the only reason. Kumkwats are quite sour but with the sweetener, that does not come through in the marmalade. It is just a great pleasure to go out in my yard and pick the fruit off and make up a batch of my favorite jam. Just to make sure it is not runny, I added Mary Jane’s ChillOver powder and was pleased with the results.
I haven’t tried Satsumas yet. I do make Clementine Marmalade. My Mom lives with us and she loves Marmalade so I learned to make it for her. This recipes sounds great, I love the idea of using honey and I still need to try the Chillover Powder. One of my favorite things about canning in addition to the ‘pinging’ of the jars and the outcome of seeing so many beautiful jars, but the scent that wafts through the house 🙂
Thank you MaryJane and have a great day 🙂
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Where can i purchase the chillover powder. i have not seen this product in my area!
Thank you!
Here you go!! If you have any questions, don’t hesitate to ask. http://shop.maryjanesfarm.org/store/c/37-ChillOver.aspx
I am getting muscadines and want to make jelly. How would I make it with the chillover powder?
What is chill over powder? Made marmalade for 40 years but never heard of it
Here’s a link, http://shop.maryjanesfarm.org/store/c/37-ChillOver.aspx. There’s a link in the recipe also. Try it, you’ll like it!