From the Mississippi Department of Agriculture – Satsumas gets it’s named after the former Japanese province of Satsuma. In the United Kingdom it is often associated with Christmas. Size affects flavor and sweetness. Generally, sweetness increases with size. This jelly is made with the pure juice of the fruit.
This jelly is made with the pure juice of the fruit.
Juicing the fruit - Peel the satsumas. Using a blender puree the fruit and process through a screen strainer to remove pulp. Or peel a small section on the top of the fruit and squeeze over a sieve. This will capture the pulp and the occasional seeds.
In a heavy duty aluminum pot, bring juice to a boil. Slowly add the pectin and dissolve.
Over medium to high heat,bring to a roiling boil; a boil that stirring won't stop.
Add the sugar and bring back to a full boil, stirring continuously for 1 to 2 minutes.
Remove from heat and pour in hot sterile jars. Mixture will be a thin syrup but will thicken upon cooling.
Process in a hot water bath for 10 minutes.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…