Satsuma Mandarin Marmalade

An easy, sweet, and small batch of marmalade made with satsumas.

Course: condiments + dressings

Keyword: condiments, jams, jellies, marmalades, sweet

Servings: 1 pint

Peel the mandarins. For the sweetest marmalade, use the sharp edge of a paring knife to gently scrape the pith (the white part) off some of the peels. (This is optional and can be skipped.) Stack the peels and julienne finely into strips.
Chop the mandarins into 1/4-1/2" pieces and remove any seeds. Small mandarins can be simply sliced crossways.
Combine the peels, fruit, sugar, and water in a small pot and stir. Bring to a boil, then reduce to a simmer. Maintain a simmer, stirring occasionally, and cook until thickened, about 45 minutes. When the marmalade is done it will still look runny while hot. To test the ultimate thickness, put a plate in the freezer for a few minutes, then drop a little of the marmalade onto it and run your finger through the center. If the marmalade does not run back into the path your finger left, it is done.
When the marmalade is cooked to your liking, remove the pot from the heat and let cool. Transfer the marmalade into clean jars and store in the refrigerator for up to two months.