Satsuma rum marmalade

Step-by-Step Process

Yield: Approximately 4 8-ounce jars
Total steps: 24

1. Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
   

2. Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
   

3. Place a plate in your freezer. This chilled plate comes in handy at Step 18 when you’re ensuring your jam has set and is ready to be ladled into your jars.
   

4. Prepare your water-boiling canning pot and jars. Fill your canning pot with water. Place your rack inside your canning pot. Do not yet submerge your rack. Place the jars and rings on top of the rack. Submerge the rack, jars, and rings, allowing the jars to completely fill with water. Ensure the water level is ultimately about 1 inch above your jars. Place your lid on your canning pot, and bring to a boil for 5 minutes. This step not only prepares your water-boiling canning pot, or water bath, but it also sterilizes your jars. (Boiling water may harm the sealant on your lids, so sterilize your lids by placing them in a saucepan of 180°-water for 5 minutes.) Once your water-boiling canning pot has boiled for 5 minutes, remove your jars and rings from your canning pot. Remove your lids from your saucepan. They’re going to be hot to the touch, so use your jar lifter to protect your hands. Allow jars, rings, and lids to cool.
   

5. Rinse your satsumas in cool water.
   

6. Peel your satsumas. Place the peel, or rind, of each satsuma in your large bowl as you work your way through your full batch of satsumas. Place the pulp of each satsuma in your blender. Be sure to remove any large pieces of inner (white) pith.
   

7. Cut your rinds. Cut strips ½–1 inch in length and 1/8 inch in width. Discard or compost the triangular tips of each piece of rind as you cut it into strips.
   

8. Place your rinds in your large pot. Add 3 cups of water, and bring to a low boil. Boil for 10 minutes. Use your spatula to slowly stir. Complete Step 09 as your rinds boil.
   

9. Add your lemon juice to your blender. While your rinds boil, blend the pulps of your satsumas with your lemon juice.
   

10. Back to your rinds! Drain your rinds using your strainer. Do not rinse. Place your rinds back in your large pot.
    

11. Pour your blended satsumas into your large pot containing your rinds. Begin to heat your satsumas on low to medium. Use your spatula to continue slowly stirring. Do not boil.
    

12. Add your sugar. As you continue stirring, add your sugar cup by cup. Include any marmalade that has made its way up the sides of your pot.
    

13. Boil your marmalade. Increase heat to bring marmalade to a low, gentle boil. Boil for 10 minutes. Stir continuously. Use your splatter screen if needed.
    

14. Once your marmalade has boiled for 10 minutes, reduce heat. Add your rum tablespoon by tablespoon. Slowly stir, and fully incorporate.
    

15. Add your Gran Marnier. Slowly stir, and fully incorporate.
    

16. Boil your marmalade once more. Increase your heat to bring your marmalade to a low, gentle boil for an additional 10 minutes.
    

17. Remove foam that has accumulated on the surface of your marmalade.
    

18. Make sure your marmalade has set. You can ensure your marmalade has set via 2 ways. Firstly, ensure it has set via a freezer test. Remove your chilled plate from your freezer, and place a spoonful of marmalade onto your plate. Wait 2 minutes. After 2 minutes, nudge your spoonful of marmalade with the tip of your finger. If it wrinkles as your finger moves through, it has set. If your finger moves smoothly through your marmalade, allow it to boil 5 additional minutes, and test again. Secondly, you can ensure it has set by paying close attention to the way it drips off your spatula via a drip test. Hold your spatula above your pot, and notice how your marmalade drips. If it drips quickly and appears thin, it hasn’t yet set. If it drips slowly and more heavily, it has set! Ensuring your marmalade has set is something that can make you feel unsure, but don’t let it! Following these steps, using the freezer test, and paying close attention to how it drips will ensure your jam has thickened to a delightful consistency.
    

19. Transfer your marmalade into jars. Your marmalade will be very hot, so do this carefully. Use your funnel to guide each pour, and use a ladle or a measuring cup to transfer your marmalade. Fill each jar to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar.
    

20. Tidy your jars. Wipe your jars clean, especially the rim of each jar, with a warm, damp towel.
    

21. Add your lids and rings. Tighten.
    

22. Process your marmalade. Submerge your marmalade into your water-boiling canning pot, and place the lid back onto your canning pot. Allow your jars to boil for 10 minutes. Begin your timer once your water is boiling. Adjust for altitude if needed.
    

23. Cool. Carefully remove your jars from the water using your jar lifter, and set them on a towel or drying rack to cool.
    

24. Ensure they have sealed. Once cooled, ensure your jars have sealed properly. You can do this via 2 ways: listen for your jar to “pop,” an audible indication it has sealed, or push the center of the lid to see if it pops up and down. If it doesn’t, it’s sealed! Date your jar, and store for up to 1 year. If the lid does pop up and down, it did not seal. Simply put that jar in your refrigerator, and enjoy within 1 month.