Wednesday, November 16, 2016


Satsuma fruits make the most delicious, tangy marmalade.  We picked them from my daughter's backyard satsuma tree and brought them home with us on our last visit to New Orleans.  The  Satsuma name was new to me, they are similar to tangarines and peel in the same way.  I discovered that groves of this fruit were started by the Jesuits in the 18th century in the Jesuit Plantation upriver from New Orleans, Louisiana.   The fruit was prepared for canning with the addition of lemon rind, sugar, and pectin.    The marmalade is delicious on Cabaret crackers with a topping of freshly made clotted cream!         

1 comment:

Val said...

It was a delicious combination. Thank you for sharing a jar of your marmalade with me.