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| Recipe makes two cocktails! |
sat·su·ma
satˈso͞omə,ˈsatsəmə/
noun. a tangerine of a hardy loose-skinned variety, originally grown in Japan. Also grown commonly in the American Southeast.
*A modification of Ina Garten's Marmalade Recipe
Yield: 8 (10oz) jars
2lb ripe Satsumas
2 lemons
8 cups water
8 cups sugar
Special Equipment:
8 (10oz) Mason Jars with lids (sterilized)
Jar Funnel and Tongs (sterilized)
Method:
Cut satsumas and lemons in half crosswise, then into very thin half moon slices. Discard any seeds as you go. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for about 2 hours. Turn heat up to medium and boil gently, stirring often for 30 minutes, and skimming off any foam that forms on top.
Remove from heat, and ladle into sterilized jars and seal. The heat from the syrup should cause the lids to seal, but if not, boil completely sealed and submerged for 5 minutes. Once sealed the syrup is shelf-stable for up to one year.
Special Equipment:
8 (10oz) Mason Jars with lids (sterilized)
Jar Funnel and Tongs (sterilized)
Method:
Cut satsumas and lemons in half crosswise, then into very thin half moon slices. Discard any seeds as you go. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for about 2 hours. Turn heat up to medium and boil gently, stirring often for 30 minutes, and skimming off any foam that forms on top.
Remove from heat, and ladle into sterilized jars and seal. The heat from the syrup should cause the lids to seal, but if not, boil completely sealed and submerged for 5 minutes. Once sealed the syrup is shelf-stable for up to one year.
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