Satsuma Jelly
  • 3½ cups satsuma juice*
  • 1½ teaspoons lemon juice
  • 1 (1.75-ounce) package Sure-Jell
  • 5 cups sugar
  1. In 3-quart saucepan over high heat, bring juices and Sure-Jell to a hard boil, stirring constantly. Boil for 1 minute. Add sugar, and return to a hard boil for 1 minute. Skim any foam that rises to the top before canning.
  2. Pour into sanitized jelly jars, then place sanitized lids and rings on the jars. Screw down hand-tight. Process in boiling water canner for 10 minutes. Remove from boiling water, and place on a towel-lined surface. Let cool. Once cool, let stand overnight.
  3. Check for proper seal by pressing on the lid. If lid pops, refrigerate and use immediately. Properly sealed cans may be stored in a dark, cool place up to 6 months.
*Tangerine juice may be substituted.
Recipe by Louisiana Cookin at