It was not so long ago that my friend David dropped by with 2 paper grocery bags brimming with fresh Satsuma Mandarins from his orchard. I remember them sitting on the white linoleum in the kitchen, reminding me as I dashed about the week before Christmas running errands, buying gifts, going to parties before the inevitable thing that single parents face occasionally: my son would spend the holiday with his father and I would be alone in the house that seemed cozy with both us and was a little roomy for just one.
This beautiful fruit was calling me and needed to be used right away. So my Christmas Eve errands expanded to include Certo and jam jars. Christmas morning found me alone in a kitchen filled with the sweet aroma of simmering Satsuma and citrus with Bach playing in the background. The bubbling brew was a super radiant orange, like the color of the leaves in an autumn peach orchard-full of incredibly warm light. I was wrapped in the fragrance, color and sensual pleasure of transforming these tender orbs into something that could last a season and I could share with friends. It was a great, unconventional Christmas experience.
It took some doing and some modifying, but if you've never had Satsuma marmalade, you haven't had California marmalade.
Fiona's Christmas Satsuma Marmalade
Ingredients
- 4 lbs Satsuma Mandarins (should produce 4C juice)
- 1 Grapefruit
- 4 lbs of sugar
- 4 packs of Certo
Method
Peel the skins from the Mandarins in large pieces. Set aside. Squeeze the juice from the pulp and discard the pulp.. Set juice aside. Simmer peel in water to cover for 10-12 minutes. Drain and cover peel with cold water. Soak overnight. Drain peel and chop into medium fine, lentgh-wise strips. In a heavy pan, combine reserved juice, peel amd sugar. Bring to boil, reduce heat, and simmer stirring frequently, for about 40 minutes, or until thickening begins. Add Certo and return to boil for 1-2 minutes. Spoon into sterilized jam jars and store in a cool place.
