Satsuma Mandarin Marmalade Recipes for Easy Homemade Jams

Satsuma mandarins, with their sweet, juicy flesh and thin, easy-to-peel skin, are a true delight of the citrus world. When transformed into marmalade, these vibrant fruits create a spread that bursts with sunshine flavor and a perfect balance of sweet and tangy notes.

Making satsuma mandarin marmalade at home is not only incredibly satisfying but also a wonderful way to preserve the season’s best citrus. Whether you’re a seasoned home cook or just starting your jam-making journey, this recipe offers a simple approach to crafting a delicious, homemade marmalade that will brighten your breakfasts and desserts alike.

In this post, I’ll share several delightful satsuma mandarin marmalade recipes, each with unique twists to suit different tastes and occasions. From classic versions to spiced and reduced-sugar options, you’ll find everything you need to bring a jar of homemade sunshine to your kitchen shelf.

Let’s dive in and explore why satsuma mandarin marmalade deserves a spot in your pantry!

Why You’ll Love This Recipe

This satsuma mandarin marmalade recipe is a fantastic blend of natural sweetness and subtle bitterness that only citrus peel can provide. Unlike more common orange marmalades, satsumas have a delicate flavor that is both refreshing and rich, making the marmalade incredibly versatile.

Making marmalade at home allows you to control the sugar level, experiment with spices, and create a spread free from preservatives. Plus, the process itself is a rewarding culinary experience that connects you to traditional food preservation methods.

This recipe uses straightforward ingredients and equipment, making it accessible for cooks of all skill levels.

Finally, the end result is a jar of marmalade bursting with vibrant color and fresh citrus aroma, perfect for elevating everything from your morning toast to savory dishes. If you like this, you might also enjoy Clementine Recipes Vegan: Delicious Plant-Based Ideas for more citrus inspiration.

Ingredients

• 1.5 pounds satsuma mandarins (about 6-8 medium-sized fruits)
• 4 cups water
• 4 cups granulated sugar
• 1 lemon (juiced, for natural pectin and brightness)
• Optional spices: 1 cinnamon stick, 3 cloves, or a small piece of star anise

Equipment

• Large heavy-bottomed saucepan for cooking the marmalade
• Sharp knife or mandoline for slicing peel thinly
• Cutting board
• Large heatproof bowl for soaking fruit
• Wooden spoon for stirring
• Jam thermometer (optional, but helpful for accuracy)
• Sterilized glass jars with lids for storing marmalade
• Fine mesh strainer (optional, for removing seeds)

Instructions

1. Prepare the fruit: Rinse satsumas thoroughly. Peel the satsumas, reserving the peel and separating the segments.
2. Slice the peel: Using a sharp knife or mandoline, thinly slice the satsuma peels into fine strips. Remove any white pith that is excessively thick or bitter.
3. Remove seeds: If any seeds are present in the fruit segments or peel, remove them and place in a small piece of cheesecloth or a fine mesh strainer; this will be used later to add pectin.
4. Soak the fruit and peel: Combine the sliced peel, satsuma segments, and water in a large heatproof bowl or saucepan. Add the lemon juice and optional spices if using. Cover and let soak overnight or for at least 8 hours to soften the peel and extract flavors.
5. Cook the marmalade: Transfer the soaked fruit and water mixture to a large heavy-bottomed saucepan. Tie the seeds in cheesecloth and add to the pan for natural pectin release. Bring to a boil, then reduce heat and simmer gently for about 45 minutes or until the peel is tender.
6. Add sugar: Remove the seed sachet and optional spices. Stir in the granulated sugar until dissolved completely.
7. Boil to set: Increase heat and bring the mixture to a rolling boil. Continue boiling vigorously, stirring frequently, until the marmalade reaches setting point (220°F/104°C on a jam thermometer). This can take 10-15 minutes. To test without a thermometer, place a small spoonful on a chilled plate; if it wrinkles when pushed, it’s ready.
8. Jar the marmalade: Remove from heat and skim off any foam. Ladle the hot marmalade into sterilized jars, leaving about 1/4 inch headspace. Seal immediately and allow to cool at room temperature.
9. Store: Once cooled, store jars in a cool, dark place. Refrigerate after opening and consume within a month for best flavor.

Tips & Variations

For a smoother marmalade, you can blend the satsuma segments before cooking, but keep the peel slices intact for texture.

Try adding fresh ginger or a splash of Grand Marnier for an exciting twist.

If you prefer a less sweet marmalade, reduce the sugar to 3 cups and add 1/4 teaspoon of powdered pectin to ensure proper setting.

For a vegan-friendly pectin boost, consider using natural fruit pectin powders available at health stores.

Nutrition Facts

Serving Suggestions

Satsuma mandarin marmalade is wonderfully versatile. Spread it on warm toast or scones for a bright start to your day.

It also pairs beautifully with creamy cheeses like brie or goat cheese on a cheese board, adding a citrusy pop of flavor.

For a delightful dessert enhancement, use the marmalade as a topping for vanilla ice cream or stirred into Greek yogurt. It can even be a glaze for roasted chicken or pork, adding a sweet and tangy note to savory meals.

If you enjoy plant-based dishes, check out these other fantastic recipes to complement your marmalade creations: Vegan Potato Corn Chowder Recipe for Cozy Comfort Food, Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, and Afghan Vegetarian Pulao Recipe Easy and Delicious Guide.

Other Satsuma Mandarin Marmalade Recipes to Try

Classic Satsuma Mandarin Marmalade

The straightforward recipe above is a classic approach that highlights the natural flavor of satsumas. It’s perfect for everyday use and gifting.

Spiced Satsuma Mandarin Marmalade

Add a warming touch with spices like cinnamon, cloves, and star anise. These spices complement the citrus beautifully and make the marmalade ideal for winter breakfasts and holiday gifts.

Reduced Sugar Satsuma Marmalade

For those watching their sugar intake, this version uses less sugar combined with natural pectin powder to ensure the marmalade sets properly without sacrificing flavor.

Ginger-Infused Satsuma Marmalade

Fresh ginger adds a zingy, spicy note to satsuma marmalade, creating a sophisticated spread that pairs well with both sweet and savory dishes.

Alcohol-Enhanced Satsuma Marmalade

Stir in a splash of Grand Marnier or Cointreau after cooking to infuse a subtle orange liqueur flavor, perfect for gourmet gift jars or unique breakfast treats.

Conclusion

Homemade satsuma mandarin marmalade is a bright, flavorful way to capture the essence of citrus season in a jar. Whether you prefer the classic version or enjoy experimenting with spices and reductions, this marmalade delivers a delicious balance of sweetness and zest.

The process is both simple and rewarding, making it a perfect project for anyone interested in traditional preserves or looking to add a personal touch to their breakfast table.

From spreading on toast to enhancing savory dishes, satsuma marmalade is incredibly versatile and sure to become a pantry favorite. Don’t forget to explore other delightful plant-based recipes like Vegan Recipes No Tofu: Delicious Plant-Based Meals to keep your culinary adventures fresh and exciting.

Happy marmalade making!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Satsuma Mandarin Marmalade”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A sweet and tangy marmalade made from fresh satsuma mandarins. Perfect for spreading on toast or adding to desserts.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “4 jars”, “recipeIngredient”: [“1.5 kg satsuma mandarins”, “1.2 liters water”, “1.2 kg granulated sugar”, “1 lemon (juiced)”, “1 tsp lemon zest”, “1 tsp grated ginger (optional)”, “1/4 tsp salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Wash and peel the satsuma mandarins, removing seeds.”}, {“@type”: “HowToStep”, “text”: “Cut peel into thin strips and chop the fruit finely.”}, {“@type”: “HowToStep”, “text”: “Combine satsuma fruit, peel, and water in a large pot.”}, {“@type”: “HowToStep”, “text”: “Simmer gently for 30 minutes until peel is soft.”}, {“@type”: “HowToStep”, “text”: “Add sugar, lemon juice, lemon zest, ginger, and salt.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, stirring constantly until sugar dissolves.”}, {“@type”: “HowToStep”, “text”: “Boil rapidly for 15 minutes until marmalade reaches setting point.”}, {“@type”: “HowToStep”, “text”: “Test setting by placing a spoonful on a cold plate; it should wrinkle when pushed.”}, {“@type”: “HowToStep”, “text”: “Pour hot marmalade into sterilized jars and seal immediately.”}, {“@type”: “HowToStep”, “text”: “Allow to cool before storing in a cool, dark place.”}], “nutrition”: {“calories”: “150 kcal per 2 tbsp”, “proteinContent”: “0.3 g”, “fatContent”: “0.1 g”, “carbohydrateContent”: “38 g”}}