Matilija Satsuma Tangerine Marmalade

Sara and I went to the Matilija Creek area in back of Ojai last weekend and there was a roadside Satsuma bin, 8 for a buck. We got 3 bucks worth, really we should have bought them all! Sara is on a marmalade kick, so I gave it a whirl, using various preserving cookbooks for inspiration. This is what I came up with. 1st, I wanted to make my own pectin, so boiled up lemon seeds and the strings on the fruit and also lime pits and rinds; got about 1Q of pectin-y liquid from that. I added 1Q of water because I was using fruit, + a lot of collected rinds. So all told I used 2 lbs of satsumas, about 15 rinds from satsumas, a grapefuit rind, a small lemon, and 4 tiny lemons. And then 2Q of liquid. And then 2.5 lbs of sugar. Combined fruit, rinds, liquid, let that sit for a day or so. Cooked it up, let it sit. Added sugar, let it sit. Cooked it up. I didn't can this batch, think we'll just eat it, but will can in the future. I think I used too much sugar, but Andrew, who's dad is British, thought it was about right.

Tangerine Marmalade on a toasted Sour Skon. Yum.