Ingredients

• 10 small Satsuma oranges, about 2 large ones *see Notes
• 1 cup water
• 1/2 medium lemon, *see Notes
• 1 cup white sugar
• 1/4 cup chopped cherries or dried cranberries, optional

Directions

Before you start, take a small plate and pop it in your freezer. We will use it later to test our marmalade.

Peel the satsumas and set the peel on a cutting board. Cut the peel into small slices. You can make them smaller, for a less chunky marmalade or larger for a chunky marmalade.

Using a sharp vegetable peeler, remove the peel from 1/2 a lemon. Slice the lemon peel thinly. Cut the lemon in half and set the peeled half lemon aside with the peeled satsumas for now.

Add the sliced peels to a large saucepan (not aluminum or cast iron). Add the water and bring the mixture to a boil over medium heat. Reduce heat to low, cover the pot with a lid and simmer for 20 minutes. **Check the pot after about 15 minutes to make sure there is still enough liquid in the pot. If not, add a bit more.

Meanwhile, chop the satsuma and discard the seeds. Place the satsuma pieces into a bowl (to keep the juices contained). Chop the half lemon, and add to the bowl with the satsuma pieces.

Remove the lid when peels have simmered. Add the white sugar and the chopped satsuma and lemon flesh to the pot. Increase heat to High and stir until mixture comes to a boil and sugar is dissolved. Allow mixture to boil, stirring only once or twice, for 8 minutes. At this point, use a few pulses with an immersion blender in the pot (or a potato masher), to break up the fruit flesh a bit more, for a smoother marmalade. Just a couple of pulses are needed, as you don't want to break down the peel slices. Continue boiling for about 2-4 minutes more, then start testing the liquid on the cold plate from your freezer. *Total boiling time should be about 10-12 minutes in most cases.

To test the marmalade: Drop a bit of the liquid from the marmalade on the cold plate and run your pinky finger through it. If the liquid runs back together and fills in the line you just made with your finger, you need to cook longer. If the line remains and the edges of the line look "set" or a bit wrinkled, your marmalade is ready!

Remove pot from heat. Stir in any add-ins at this point. Let the marmalade stand in the pot while you get your jar ready. Spoon marmalade into a clean jar and let it stand, uncovered, for 15 minutes, then place the lid on the jar (not too tight) and refrigerate.

Marmalade will keep well refrigerated for up to 3 months or can also be frozen for up to one year.

Notes

• As satsumas vary in size, weighing is the best option. Start with about 10oz/300g of satsumas, weighed before peeling.
• You will want to use 300g of orange and 200g of white sugar. The 3:2 ratio of orange to sugar will ensure a nice set to the marmalade.
• The lemon adds more citrus flavor and adds natural pectin to the mix. If you don't have or want to use lemon, you can just omit and use satsumas only.