Title: Ginger Marmalade
Categories: British Jam Breakfast
Yield: 1 Servings
| 2 | lb | Bitter oranges |
| 2 | | Lemons |
| 1 | oz | Root ginger |
| 140 | | Fluid ounces water |
| 8 | oz | Preserved ginger, chopped |
| 7 | lb | Granulated sugar |
This recipe makes about 10 pounds of marmalade. -- Wash and halve the
bitter oranges and lemons. Squeeze out the juice and seeds. Strain the
juice into a bowl and tie the pulp, seeds and root ginger together in a
piece of muslin or doubled/tripled cheesecloth. Shred peel to the desired
thickness and put peel and juice in a pan with the water and the bag of
pulp and seeds. Simmer gently for 1 1/2 to 2 hours, or until the peel is
quite soft. Remove the bag of pulp (squeeze over the pan as you do) and add
the preserved ginger. Measure liquid, add sugar and stir over low heat
until dissolved. Boil rapidly to setting point: then can as usual.