Since the fruit are small, I used the whole fruit to cook down into marmalade. It is delicious if I do say so myself. Lol. Hubby has not tasted it yet. He is taking a day off from work tomorrow so I am making homemade biscuits and croissants for breakfast to slather with butter and the marmalade. :)

Nice

That's sunshine in a jar right there!

KC

Would you care to share your recipe? I have a few hundred pounds of Satsumas hanging on the trees right now ready to pick.

Nice harvest! Agree with KC about that being "sunshine in a jar"!!! :-D

Beautiful! and Yummy too, I bet.

Oh wow! They look so delicious!!

Satsuma mandarins have a beautiful fragrance, I'm sure that's a wonderfully aromatic marmalade.

Thank you everyone! I agree, it does look like sunshine in a jar. That is a lovely way of putting it. :) Socal, the Satsumas do have a lovely fragrance and it smelled so lovely in the kitchen while cooking the mandarin marmalade down.

Wow, Ike! That is a lot of Satsumas! Lucky guy! :) You will find a lot of good, classic recipes online, but I used a quick method for this batch of marmalade and it turned out great. The night before making the marmalade I juiced 2 large lemons and saved the seeds and juice. I took the seeds and covered with a bit of water and left to soak overnight in the fridge. This will release pectin from the seed and you will use the strained water and juice from the lemon with the mandarin pulp before cooking down. The next morning I put the clean and washed mandarins in a food processor and add just enough water, along with the reserved strained lemon juice and liquid , to barely cover the fruit. Pulse gently until the fruit is blended and has small to average chunks of fruit and peel. Measure this pulp and add to a large, heavy bottom stock pot. For every cup of pulp/liquid I add 3/4 cup of sugar. I added in a small pinch of allspice. Maybe an 1/8th of a tsp . Blend well. Bring to a rolling boil on medium high heat and cook for 15 minutes stirring constantly, lower the heat to a medium simmer and continue cooking and stirring for an additional 20-30 minutes until the fruit mixture starts to thicken up. To test to see if it has set , take a small saucer and add a tbsp of the fruit mixture, put in the freezer for 5 minutes. You want it to jell. If it is runny and not set, cook down a bit longer. Put in clean sterilized jars and process.

Classic recipe:

http://silverlakefarms.blogspot.com/2012/01/satsuma-mandarin-marmalade.html?m=1

Unless they are waxed, citrus will last longer in a cool dry place; but the refrigerator will only dessicate them.

Marmalade is traditionally made with quite tart/sour orange.

Jinny...wow...beautiful!! I’m sure it tastes as good as it looks. What a great idea! Enjoy!

Just don't try to eat one out of hand or you will be sorry. I believe the Seville sour orange will go down to the low teens if not to 10F.

I know Seville Orange is fairly cold hardy but I thought it could only take down to 18F.

We will find out. I have a seedling Seville outside and unprotected that has seen 2 nights in a row close to 20 with a high of 35 between and it looks fine. I plan to leave this outside with a C35 and a US897 until winter;s end or death.

Steve, old/big is the Seville seedling?

John, I read that citrus should be stored in the refrigerator in a plastic bag to prevent desiccation.

John, thanks. I have a Seville Sour Orange tree that I purposely bought a few years ago to use for making the traditional marmalade but the tree is still young and has not produced fruit yet. The surplus mandarins still make a delicious, albeit a slight different kind, of marmalade. I have stored a few ripe mandarins and other citrus in a cool, dry storage area away from sun and heat and they do not last as long as compared to being covered and stored in the refrigerator.

Thanks, Laura! The family has tried it, including our grandson who spent the weekend with us, and they loved it too. :)

Steve, how big is the seedling?

Socal, that sounds delicious! If you have a tree with surplus fruit make some marmalade and let us know how it tastes. :)

Vlad,

Commercial citrus are waxed and then shipped at 46F and 90% humidity. Citrus you harvest from your own trees will deteriorate quickly in refrigeration, plastic bag or no

1 foot

Steve

I also have a few Satsumas growing from seed.

For anyone who's curious, a source I found stated that about 90% of the seeds found in Satsuma (and there aren't very many of them) are nucellar (meaning exact genetic clones of the parents). The remaining 10% of the seeds may turn out to be something different. Particularly if that Satsuma was pollinated by another variety in the vicinity.

Wow I’m drooling here. I’m making dinner and starving as I wait. Then reading “homemade biscuits and croissants to slather with butter and marmalade” has made me regret looking at this page LOL. Just a tiny bit of regret though, those mandarins and the resulting marmalade are beautiful and worth trying to make

It looks delicious! I might have to try it in a couple years when my Satsuma is producing a lot more fruit.