Satsuma Jelly

6 servings Intermediate
Be the first to rate!
Satsuma Jelly
From the Mississippi Department of Agriculture - Satsumas get its name from the former Japanese province of Satsuma. In the United Kingdom it is often associated with Christmas. Size affects flavor and sweetness. Generally, sweetness increases with size. This jewel-toned jelly captures the sweet citrus flavor of fresh satsumas with sugar and pectin.

Ingredients

6 servings
  • 4 cups satsuma juice
  • 5 cups sugar
  • 1 package pectin (1.75 oz.)

Step-by-Step Instructions

  1. Prepare your canning equipment. Sterilize 6 half-pint jars and keep them hot. Prepare lids according to manufacturer’s directions.
  2. Juice the satsumas. Peel the satsumas and using a blender, puree the fruit, then process through a screen strainer to remove pulp. Alternatively, peel a small section on the top of each fruit and squeeze over a sieve to capture the pulp and the occasional seeds. You’ll need about 3-4 lbs of satsumas to yield 4 cups of juice.
  3. In a heavy duty aluminum pot or large saucepan, bring the 4 cups of satsuma juice to a boil over medium-high heat. Slowly add the pectin and stir to dissolve completely.
  4. Increase heat to medium-high and bring to a rolling boil - a boil that stirring won’t stop.
  5. Add all 5 cups of sugar at once and stir well. Bring back to a full rolling boil, stirring continuously for 1 to 2 minutes.
  6. Remove from heat immediately. Skim off any foam from the surface.
  7. Carefully pour the hot jelly into hot sterilized jars, leaving 1/4 inch headspace. The mixture will be a thin syrup but will thicken upon cooling.
  8. Wipe jar rims clean, place lids on jars, and screw on bands fingertip-tight. Process in a boiling water bath for 10 minutes (start timing when water returns to a boil).
  9. Remove jars from water bath and let cool undisturbed for 12-24 hours. Check seals before storing.

Common Problems and Solutions

Q: Why didn't my jelly set up and thicken?

A: Make sure you brought the mixture to a full rolling boil after adding the sugar, and boiled for the full 1-2 minutes. Jelly can take 24-48 hours to fully set, so be patient. If it's still too thin after 48 hours, you can re-cook it with additional pectin.

Q: Do I have to process in a water bath?

A: Yes, for safe shelf-stable storage. The 10-minute water bath ensures a proper seal and kills any bacteria. Without it, the jelly must be refrigerated and used within a few weeks.

Tips and Techniques

The jelly will look very thin when you pour it into jars - don’t worry, it thickens as it cools. Use a candy thermometer if you have one - the jelly should reach 220°F at sea level. Satsumas are easiest to juice when they’re at room temperature, not cold from the fridge.

Ingredient Substitutions

  • satsuma juice: 4 cups fresh orange juice or tangerine juice
  • liquid pectin: use powdered pectin but follow package directions for adjusting cooking method

Equipment Needed

  • Heavy-bottomed pot or large saucepan
  • Blender or citrus juicer
  • Fine mesh strainer or sieve
  • Canning jars (6 half-pint jars)
  • Water bath canner or large stockpot
  • Jar lifter and canning funnel
  • Candy thermometer (optional but helpful)

Historical Context

Satsumas were introduced to the Gulf Coast in the late 1800s from Japan. They thrive in the coastal regions of Louisiana, Mississippi, and Alabama, and have become a signature crop. The fruit is seedless, easy to peel, and harvests from October through December - perfect timing for holiday preserving.