Satsuma and Bourbon Marmalade

Reader Contribution by Carolyn Binder
Published on December 14, 2010
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It’s chilly, windy and gray at Cowlick Cottage Farm, so I am making Satsuma and Bourbon Marmalade this morning.  Homemade jams, jellies and marmalades make thoughtful gifts for friends and family.  Satsumas are a sweet, juicy citrus fruit similar to tangerines, but they don’t have any seeds, which makes them really easy to work with.

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 very 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. Be brave!  Take a risk!  Learn something new.

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.  When you ar preparing the fruit for this marmalade, trim off the stem end of the clementines, as well as any brown spots.

Satsuma and Bourbon Marmalade

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