48 Satsumas
Satsuma zest
1 cup lemon juice
8 1/2 cups sugar
2 pouches liquid pectin
25 (8 ounce) jelly jars with rings and lids
Zest the peel of each satsuma and place into a large stockpot. Peel and section each satsuma & add to zest in stock pot. Add in lemon juice and sugar to satsumas. Stir to combine. Fill pot with enough water to cover.
Bring to a boil. Reduce heat to medium and cook for about 45 minutes to an hour. Stir often to prevent burning. Using an immersion blender, blend mixture slightly to "pulp-ify" your satsuma sections. Remove from heat and allow to sit for about 30 minutes. Place pot back onto stove burner and heat over high heat. As soon as mixture to begins to bubble (not a roaring boil but close to it.) pour in both packets of liquid pectin. Stir vigorously to mix well. Remove from heat and immediately spoon mixture into hot sterile jars, leaving a 1/4 inch head space. Place seals and rings on each jar. Tighten to finger tip tight. DO NOT OVER TIGHTEN! Place jars in a water bath canner and bring to a full rolling boil. Once full boil starts, set your timer to 10 minutes for processing.
Once jars have fully processed, remove from canner and allow to cool. You should hear "pinging" sounds from your jars. This means they have properly sealed.
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