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1
Prepare organic natsumikan.
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2
Cut the into half and take out the inside using a grapefruit knife.
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3
Take out the inside nicely so there wouldn't be any waste and squeeze out the juice.
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4
Pick the seeds and put it in another pan.
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5
Simmer the seeds and make a liquid of pectin.
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6
They look like this after taking out the insides.
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7
Take off the inner membranes, scrape off some of the fluffy white pith until it's about this uniform thickness as seen in the picture.
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8
Chop it up finely like the picture.
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9
Boil the finely chopped peel in hot water.
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10
Simmer until the bitter taste of the peel softens while changing the hot water frequently.
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11
I changed the hot water 3 times, but check the taste and parboil until you get to the right taste.
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12
Prepare half the amount of the natsumikan amount of granulated sugar.
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13
Simmer the fruit, parboiled peel and granulated sugar together.
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14
(Do not add water.)
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15
When I made this, I used 2 kg of sugar for 13 natsumikan.
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16
Skim off the scum carefully while simmering.
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17
When it has reduced, add the liquid of pectin made from the seeds and continue simmering.
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18
When it thickens, it is ready.
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19
It will thicken more as it cools.
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20
Put the marmalade in a washed and sterilized jam jar and cover.
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21
Put the jar in a great amount of hot water and boil.
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22
Take out the jar which are still hot and close the cover again to tighten.
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23
When you hear air escaping, then it's almost air tight.
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24
Turn the jars upside down and let sit until they are cool.
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25
This is so you can keep the unopened jar in the refrigerator for a while.
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26
Since it's preservative-free, it's best enjoyed sooner rather than later.
