Satsuma Whiskey Marmalade
- 4 pounds satsuma/mandarin oranges
- 1/4 cup lemon juice
- 5 cups sugar
- 2 shots whiskey of choice
- 1 package pectin
Wash, scrub and peel mandarins. Reserve the fruit. Satsumas generally have very thin pith, but if any are thick, slice the pith out. Cut the peels into matchstick slivers - really thin. Put the peel shreds in a non-reactive pot and cover with cold water. Bring to a boil and let boil for 5 minutes. Drain.
Remove all membranes from the fruit and chop them into cubes. Add these to a non-reactive pot with whiskey and 1 cup of sugar. Bring to a boil, crushing the fruit with a spoon as you go. Add the peel, then reduce temperature to simmer for 8 minutes.
Add the rest of the sugar and bring the mixture to a boil. Once the mixture is at a boil add the lemon juice and pectin and continue to boil 10 minutes, stir frequently. After 10 minutes, turn off the heat and let the marmalade sit for 5 minutes. Do a jelly test to make sure it is ready.
Ladle into hot, sterilized jars leaving 1/4 inch head space. Wipe rims, place lids and rings on top and process for 15 minutes in a hot water bath canner. Let sit upright for at least 24 hours before moving. Marmalade may take a full 2-3 days to set up.