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Satsuma marmalade
Thu 5-Jan-12
8:55 pm
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mauramac
Kent

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Hi everyone - Happy New Year brightsparklystuff

I'm wondering if it might be possible to make a marmalade using satsuma's with maybe a couple of lemons added.

I have a case of satumas to use up and a few people have asked me for a shredless marmalade so I was wondering if this might work. If so - should I just add the fruit whole to water and boil and then mash the fruit up a bit to extract the juice or should I try and extract the juice by other means before boiling.

Thanks (as always) for any help. We are loving the leftover lemon/orange marmalade made at end of last year and have almost finished the first jar.

Hoping the New Year finds you all well and happy wave

Learn from yesterday, live for today, hope for tomorrow.

Thu 5-Jan-12
11:11 pm
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Terrier
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If they are thin skinned satsumas then they should be fine with the boil and mash method, as you say,add some lemon juice (and bag up the skin and pips and boil with the satsumas).

I made a clementine and cointreau marmalade last year by similar methods

Fri 6-Jan-12
12:13 am
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brightspark
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When I added satsumas/clementines to my peel marmalade it made it extra tasty, so I would definitely try it, Maura.

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Fri 6-Jan-12
9:20 am
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mauramac
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Thanks Ladies - I'm reassured and will definitely be giving it a go.

Just one thought - should I use normal ratio of sugar to juice do you think?

Learn from yesterday, live for today, hope for tomorrow.

Fri 6-Jan-12
9:20 pm
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Terrier
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should be fine Maura, provided you add the lemons

Thu 12-Jan-12
2:38 pm
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mauramac
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Well I made it and it is Ok but not sure I would make it again. It has a lovely colour and a very mild orangey marmaladey flavour - bit too sweet for my taste (but then it isn't for me roll_eyes) Funny enough I thought it had a honey sort of flavour, not sure how.

Satuma marmaladeImage Enlarger

 

More lemons and some peel would definitely improve it - I think. I'm sure the DIL and grandchildren will love it tho.

Learn from yesterday, live for today, hope for tomorrow.

Fri 13-Jan-12
10:35 am
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Xahha
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Looks realy nice.

 Are we having fun yet? I am!

Fri 13-Jan-12
12:00 pm
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KateUK
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Make a jelly using the satsumas and lemon juice,  add the coarsely cut zest  of the fruits at the end. If your satsumas are too soft to zest, just add the lemon zest. A bit of finely chopped  stem ginger perks this up no end...or some chili flakes.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Fri 13-Jan-12
12:43 pm
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mauramac
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Thanks everyone - it came out ok but if I was doing it for me I would definitely go with Kates suggestion (thanks Kate). For my taste it needs something to perk it up. I only made 3 jars to start with as wasn't too sure how it would turn out. Next batch will be for my preferences wink

Just in case anyone interested I gave the jelly bag a good old squeeze this time to drain every last bit of juice out and also I used a potato masher to squidge the cooked fruit down for same reason and as you can see the end product is lovely and clear so I'm not really sure why they say squeezing makes it go cloudy ponder

Learn from yesterday, live for today, hope for tomorrow.

Fri 13-Jan-12
5:07 pm
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JoannaS
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I think it would be cloudy if it had something like apple in it, which disintegrates morecheers

Fri 13-Jan-12
10:07 pm
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Vagabondic
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My last batch was satsuma (on spesh at 50p a bag) lemon grapefruit and apple - no cloudiness at all but a touch too sweet,  but still way better than the product termed marmalade sold in shops,  next time a good slug of beggar whisky would improve it very slightly.  Apple content was probably about 10%

Thu 19-Apr-12
10:57 am
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mauramac
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Just opened a 2nd jar of this jelly and it has definitely improved. Still very mellow but really just like an orange flavour honey with a firmish jelly like set.

I had some with yoghurt on my porridge this morning and it was absolutely delish!

Looking forward to the new jam making season, can't wait for all those scrummy berries and cherries and plums oooooh.

Learn from yesterday, live for today, hope for tomorrow.

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