Ginger Marmalade

posted by Angel 12-13-99 6:04 AM

Ginger Marmalade
Yield: 7-8 half pint jars

6 Seville oranges (or other thin-skinned orange)
juice of 2 lemons
8 cups water
8 teapoons ground ginger
4 lb. sugar

Remove orange zest and slice into fine slivers; remove pith.

Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl. Tie the seeds and pitch in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hr.

Put the contents of the bowl into a large preserving pan. Bring to a boil, then simmer for 1 1/2 hours.

Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 min. Remove from heat and let cool for 5 min. Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 min.

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