Another versatile fruity preserves. I really like how this marmalade add different dimensions to either sweet desserts or savoury dishes. 

For the "pork belly" marinated with these marmalade, the fruity and zesty flavours do enhance the meaty sweetness of the pork. I find the slightly sharp and piney flavoured marmalade is a very good complement to the soften pork fat as well, it seems to lighten it fattiness!

But for the "cake" with the same marmalade as one of the ingredients, the subtle citrusy flavour refreshes the buttery soft cake. It works well with dark chocolate too to bring you some end of the year festive feeling.... 

This marmalade will bring a bit of summery feeling to your food during a cold, dull and grey winter days!

(Am I writing a presentation speech!??)

Ingredients:

1. 800g satsuma (peeled and juiced) (reserve the squeezed fruit bits and pieces for cooking)
2. 200g satsuma peel (pith gently removed with a spoon then finely shredded)
3. 500g preserving sugar
4. 1 juice of lemon (reserve the squeezed fruit for cooking)
5. 1 juice of lime (reserve the squeezed fruit for cooking)
6. Pinch of whole clove
7. 1 tbsp Juniper berries 

Put all the ingredients in a deep pan, and slowly simmer the mixture until the shredded satsuma peels are soft (I personally quite like the peels to be soft instead of "too soft"). This will take around 45 minutes.

Meanwhile, prepare the jam jars by boiling them in the hot boiling water. When the marmalade is thicken, and glossy, they are ready to be put into the sterile jars. Read this "post" for a quick way to know when the marmalade is ready for potting. Seal the jar immediately while the marmalade is still hot.

Done!