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Satsuma Marmalade

Satsuma Marmalade is a low-sugar cooked marmalade made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
We thank Jo-Ann Monconduit of Jo’s Jellies in New Orleans for sending us this recipe. She found it on the Culicurious Blog, but wanted a low-sugar version, so we converted it to a Pomona’s Pectin recipe for her. When we tried it, we couldn’t help but exclaim –Best Marmalade Ever!
Servings 5 cups


  • 1 pound Satsumas preferably organic as you will be eating the peel
  • 3 cups water
  • 2 teaspoons calcium water see step #1
  • ¼ cup Meyer lemon juice
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon vanilla extract
  • 1 cup sugar plus more if needed after pectin is dissolved – we used 1¼ cups total
  • 3 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash and peel Satsumas. Set the peels aside. Once all the satsumas are peeled (there is no need to scrape the white off the peel) julienne all the peels and measure 1 packed cup of thinly sliced peel. Set aside for now.
  • Over a bowl, so as not to lose any of the juice, cut each section of the peeled Satsumas in half and remove any seeds; sometimes even seedless Satsumas do have seeds. Also remove some of the stringy white threads that cling to the fruit if there are a lot of them. You should have about 1½ cups of pulp and juice.
  • Once the seeds are removed, add the pulp and juice to a food processor and pulse 5 times to break up membranes and any remaining pith.
  • Measure 1 cup of the pulsed pulp and juice into a sauce pan. Add the julienned peels and the 3 cups of water. Bring to a boil and then reduce to a simmer. Continue to simmer uncovered for 20 minutes. Remove from heat.
  • Measure 4 cups of fruit mixture and return the measured quantity to the sauce pan. If you are a little bit short, add water to bring up to 4 cups.
  • Add calcium water, lemon juice, ginger, cardamom, and vanilla extract, and mix well.
  • Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat and taste. If the sweetness is right for you, go on to Step 11 below.
  • If you want it to be sweeter, you can add more sugar now. Turn on the heat, stir in the new sugar and bring the mixture back to a full boil. Turn off heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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4 Responses

  1. Hannah
    | Reply

    Hello, can I sub a sweetener such as Monk fruit or erythritol for the sugar used in this recipe?

    • Shelby Collings
      | Reply

      You sure can! We do suggest starting with the smallest recommended amount and then adding more once the sweetener/pectin is dissolved.

  2. Elizabeth
    | Reply

    Making this for the second year in a row. It’s delicious! Giving as Christmas gifts this time and saving plenty for me to keep.

    • Shelby Collings
      | Reply

      Yuuum!! Happy jamming!

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