- Course: Jams & Jellies
- Yield : 1
- Servings : 6 Half Pints
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
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From the Mississippi Department of Agriculture – Satsumas gets it’s named after 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 jelly is made with the pure juice of the fruit.
- 4 cups satsuma juice
- 5 cups sugar
- 1 package pectin (1.75 oz.)
This jelly is made with the pure juice of the fruit.
Juicing the fruit - Peel the satsumas. Using a blender puree the fruit and process through a screen strainer to remove pulp. Or peel a small section on the top of the fruit and squeeze over a sieve. This will capture the pulp and the occasional seeds.
In a heavy duty aluminum pot, bring juice to a boil. Slowly add the pectin and dissolve.
Over medium to high heat,bring to a roiling boil; a boil that stirring won't stop.
Add the sugar and bring back to a full boil, stirring continuously for 1 to 2 minutes.
Remove from heat and pour in hot sterile jars. Mixture will be a thin syrup but will thicken upon cooling.
Process in a hot water bath for 10 minutes.