Satsuma Jelly (Easy Recipe)

Hello, lovely people!

I’m thrilled to share with you one of my all-time favorite jelly recipes: Satsuma Jelly.

Satsuma Jelly

Not only is it simple to make, but it also tastes heavenly.

Trust me; it’s worth the effort.

This delicious jelly is perfect for toast, biscuits, scones, and even as a topping for ice cream!

After trying this recipe, I guarantee that you’ll never go back to store-bought jelly again.

So let’s get started!

5 Reasons You’ll Love This Satsuma Jelly Recipe

  1. Quick and Easy: This recipe is a breeze to follow. It only requires a few ingredients that you probably already have in your kitchen. The preparation time is minimal, and you’ll have your freshly made jelly in no time.
  2. Perfect for Any Occasion: This jelly is incredibly versatile. Whether you’re hosting a fancy brunch, afternoon tea, or just want to elevate your everyday breakfast, Satsuma Jelly is an excellent addition.
  3. Fresh Ingredients: Satsuma juice is the star of this recipe, giving you a fresh and tangy flavor in every bite. By using freshly squeezed juice, you’re ensuring that your jelly is free from any artificial preservatives or additives.
  4. Impress Your Friends and Family: Imagine impressing your loved ones with a jar of homemade jelly made from scratch. Trust us; it’s a great feeling.
  5. Delicious and Addictive: This jelly is so tasty that you’ll find yourself wanting to put it on just about everything. It’s sweet, tangy, and simply delightful.
5 Reasons You'll Love This Satsuma Jelly Recipe

Essential Equipment

  • Juicer: A juicer is an essential tool for extracting juice from fresh Satsumas.
  • Strainer: A strainer will help you separate the juice from the pulp so that your jelly is smooth and free from any lumps.
  • Large Saucepan: A large saucepan is where the magic happens. You’ll use this to mix all the ingredients and cook your jelly to perfection.
  • Ladle: You’ll use a ladle to transfer the jelly mixture into the glass jars without making a mess.
  • Canning Rack: A canning rack holds the jars in place in a pot of boiling water to ensure even processing.

Ingredients You’ll Need

  • Satsuma Juice: You’ll need four cups of freshly squeezed satsuma juice, which is the star of the recipe.
  • Lemon Juice: 1/4 cup of either fresh or bottled lemon juice adds an extra tangy flavor to the jelly and helps it set.
  • Granulated Sugar: Five cups of granulated sugar help balance the sweetness of the satsuma juice while helping the jelly set.
  • Sure-Jell: One box of Sure-Jell (1.75 oz.) is a pectin mix that helps the jelly solidify and set.
  • Half Pint Glass Jars: Half-pint glass jars are the perfect size for this recipe. Ensure they are sterilized before using to avoid any bacterial contamination.
How to Make Satsuma Jelly

How to Make Satsuma Jelly

  1. Extract Satsuma Juice: Juice 12 fully-ripe Satsumas by hand or using a juicer. Strain the juice over a bowl using a strainer to separate the juice from the pulp.
  2. Combine Ingredients: In a large saucepan, add satsuma juice, lemon juice, and Sure-Jell. Stir to mix-in the Sure-Jell. Bring the mixture to a boil over medium-high heat.
  3. Add Sugar: Add the sugar to the saucepan. Stir until the sugar dissolves.
  4. Boil and Skim: Bring the mixture to a rolling boil, then boil hard for one to two minutes, stirring continuously. After this, remove the pot from the heat and skim off any foam.
  5. Fill jars: Fill hot, sterile jars with the jelly mixture, ensuring to fill them with a 1/4″ headspace. Remove air bubbles and clean the sides of the jars. Next, place sanitized lids and sanitized rings on the jelly jars, and screw down the lids tightly by hand.
5 Expert Tips and Tricks for the BEST Jelly

5 Expert Tips and Tricks for the BEST Jelly

  • Use fully ripe Satsumas for maximum flavor and juice yield.
  • Be sure to skim off any foam that forms on top of the jelly mixture. This helps to ensure a clear jelly and prevents the foam from collapsing and spoiling the seal.
  • To check for a set, place a spoonful of jelly on a cold plate and tilt the plate. If the jelly doesn’t run, it’s ready.
  • If you have trouble getting the jelly to set, try adding a little more lemon juice or Sure-Jell next time.
  • Store your jars of jelly in a dark, cool place. Once opened, it should be kept in the refrigerator.

Uses for Satsuma Jelly

  • Spread on toast or biscuits for a delightful breakfast treat.
  • Serve with cheese and crackers for an elegant appetizer.
  • Pair with roast pork or chicken for a tangy glaze.
  • Use as an ingredient in glazes for sweet and savory recipes.
  • Mix with whipped cream and use as a topping for cakes and pies.
  • Add to marinades for meat or tofu for an extra flavor boost.
  • Spread on pancakes or waffles instead of syrup.
  • Use as a filling for thumbprint cookies.
  • Mix with cream cheese for a sweet and tangy dip.
  • Use as a topping for vanilla ice cream.

Recipe Variations

  • Satsuma Pepper Jelly: Add 1/2 tsp crushed red pepper flakes for a spicy twist.
  • Satsuma Jalapeño Jelly: Replace the lemon juice with 1/4 cup of diced jalapeños for a hot and spicy jelly.
  • Satsuma Honey Jelly: Replace half of the granulated sugar with honey.
  • Satsuma Cinnamon Jelly: Add 1 tsp cinnamon for a warm and cozy flavor.
  • Satsuma Cranberry Jelly: Add 1 cup of fresh cranberries for a festive twist.

Substitutions

  • Vegan option: Substitute granulated sugar with coconut sugar or agave nectar.
  • Gluten-free option: Ensure that the Sure-Jell is gluten-free.
  • Low-sugar option: Use a low-sugar pectin product to reduce the sugar content.
  • Citrus Juice option: If Satsuma juice is not available, replace it with an equal amount of freshly squeezed orange juice.

Storing, Freezing, and Reheating

  • Storing: Store your jelly in a dark and cool place. Unopened jars can last up to a year.
  • Freezing: Jelly can be stored in the freezer for up to six months. Be sure to label the jar with the date to keep track of the shelf life.
  • Reheating: To reheat, place the jar in a pot of hot (not boiling) water until the jelly returns to a liquid state.
Satsuma Jelly

Satsuma Jelly

Learn how to make Satsuma Jelly, a delicious and versatile condiment that can be used in various ways, with this easy recipe. The jelly is made from freshly squeezed Satsuma juice, lemon juice, sugar, and Sure-Jell, which helps the jelly solidify and set.
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Condiment
Cuisine American
Servings 6 half-pints
Calories 47 kcal

Equipment

  • Juicer
  • Strainer
  • Large saucepan
  • Ladle
  • Canning rack

Ingredients
  

  • 4 cups Satsuma Juice freshly squeezed
  • 1/4 cup lemon juice fresh
  • 5 cups granulated sugar
  • 1 box Sure-Jell 1.75 oz

Instructions
 

  • Extract Satsuma Juice: Juice 12 fully-ripe Satsumas by hand or using a juicer. Strain the juice over a bowl using a strainer to separate the juice from the pulp.
  • Combine Ingredients: In a large saucepan, add satsuma juice, lemon juice, and Sure-Jell. Stir to mix-in the Sure-Jell. Bring the mixture to a boil over medium-high heat.
  • Add Sugar: Add the sugar to the saucepan. Stir until the sugar dissolves.
  • Boil and Skim: Bring the mixture to a rolling boil, then boil hard for one to two minutes, stirring continuously. After this, remove the pot from the heat and skim off any foam.
  • Fill jars: Fill hot, sterile jars with the jelly mixture, ensuring to fill them with a 1/4″ headspace. Remove air bubbles and clean the sides of the jars. Next, place sanitized lids and sanitized rings on the jelly jars, and screw down the lids tightly by hand.

Notes

Be sure to sterilize your jars before filling them with the jelly. This can be done by boiling the jars and lids in water for 10 minutes to kill any bacteria that might spoil the jelly. Additionally, it’s essential to check the jars’ seals for every jar by pressing the center of the lid. If the lid pops back, the jar is not sealed properly and should be refrigerated immediately. Enjoy your homemade jelly with your loved ones, and don’t forget to share your experience in the comments!

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Rachel Kim

Rachel Kim, a passionate recipe developer and tester, thrives on creating healthy, delicious, and easy-to-follow dishes. A lover of local farmers’ markets and culinary experimentation, she enjoys sharing her knowledge and skills through hosting cooking classes for friends and family, while continuously expanding her own culinary horizons.

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