We were wondering, with the drought we have had and all, if the poor, little, green knots hanging on our trees would ever plump up and ripen up into juicy satsumas.
Well, they FINALLY did and they are DELICIOUS! The kiddos are eating them like crazy and there are peelings all over the yard. We have already bagged up lots to give away to family and friends and last night....we turned some into Satsuma jelly. YUM!
Satsuma Jelly Recipe
4 cups satsuma juice
2 teaspoons lemon juice
5 cups sugar
1 package sure-jell
1) Bring satsuma juice, lemon juice, and sure-jell to boil in a high sided sauce pot. Stir continuously.
2) When you get a hard boil that will not stir down, time for 1 minute and stir continuously.
3) Add sugar and bring to hard rolling boil again stirring continuously for 1 minute.
4) Pour into sanitized jelly jars, then place sanitized lid and rings on jars. Screw down hand tight.
5) Process in boiling water for 10 minutes.
6) Remove from boiling water. Place on a towel lined surface and allow to cool. Once cool, let sit overnight.
7) Check for proper seal by depressing lid. If lid pops, refrigerate and use. For those sealed properly, label and place in a dark, cool place.
*This recipe makes enough for 6 (8-ounce) Mason jars*
*This recipe makes enough for 6 (8-ounce) Mason jars*
Check out the short Canning 101 video below if you are unsure about the whole canning process. It really is easier than you think!
(We don't have a wire rack like the lady uses in the video. A hand towel or anything that raises up the jars a bit to keep them from setting on the bottom of the pot will create a good enough barrier.)
