Satsuma Marmalade Recipe.jpg


  • 2 pounds satsumas
  • 1/2 cup Meyer lemon juice
  • 6 cups water
  • 3 pounds, 12 ounces granulated sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • Optional: 1/2 package pectin


  1. Peel the satsumas and keep the rinds. Once all the satsumas are peeled, julienne the rinds until you have 2 cups of the thinly sliced rind. Set aside for now.
  2. Take the peeled satsumas and cut each section of fruit in half carefully to make removing seeds easier. When removing the seeds, be sure to do it over a mixing bowl or you will lose a lot of the juice.
  3. Once the seeds are removed, add the pulp to a food processor and pulse 5 times to break up the pith.
  4. In a large pot over medium high heat, add the water, lemon juice, julienned peeling and processed Satsuma pulp. Bring to a boil and then reduce to a simmer. Continue to simmer for 40 minutes until fruit is broken down and the mixture is thickened.
  5. After about 40 minutes, bring the mixture back up to a boil then add the sugar, ginger, cardamom and vanilla extract. Stir very often until mixture reaches about 223 ºF. This may take up to another 30 minutes. If your mixture can't quite reach 223 ºF, then use half a package of pectin to thicken.
  6. While the marmalade is cooking, sterilize jars in a water bath. This means submerging the jars in simmering water in a large pot lined with a jar rack. Keep in water for 5 minutes then carefully pull out with tongs and set on a clean work space.
  7. Once the marmalade is done, carefully scoop the marmalade into the sterilized jars leaving 1/2" of head space, seal with lids and return to water bath. Allow to simmer 10 more minutes then remove from water bath.
  8. Place them on a dishtowel or counter upside down and allow to cool for several hours up to overnight. If any lids don't "pop" and seal, place those jars in the fridge. The others can be stored at room temperature for up to six months.