Ginger Marmalade
Posted: Tue Jan 19, 2016 6:43 pm
As requested by Primrose and for anybody else who might be interested:
From Home Preserves by Jackie Burrow, 1979:
Ginger Marmalade
750g oranges, sweet or Seville
500g lemons
25g root ginger, peeled and chopped
3.5l water
2.75kg sugar
225g preserved ginger, finely chopped
Wash the oranges and lemons and cut in half. Squeeze the juice and pour into a large pan. Tie the pips with the root ginger in a muslin bag and add to the pan. slice the orange and lemon peel into thin shreds, without removing the pith, and add to the pan. Pour the water into the pan and bring to the boil. Reduce the heat, then simmer for 1.5 hours or until the fruit is very soft. Remove the muslin bag, squeezing the juice back into the pan.
Add the sugar etc etc... (you will know the rest!)
From Home Preserves by Jackie Burrow, 1979:
Ginger Marmalade
750g oranges, sweet or Seville
500g lemons
25g root ginger, peeled and chopped
3.5l water
2.75kg sugar
225g preserved ginger, finely chopped
Wash the oranges and lemons and cut in half. Squeeze the juice and pour into a large pan. Tie the pips with the root ginger in a muslin bag and add to the pan. slice the orange and lemon peel into thin shreds, without removing the pith, and add to the pan. Pour the water into the pan and bring to the boil. Reduce the heat, then simmer for 1.5 hours or until the fruit is very soft. Remove the muslin bag, squeezing the juice back into the pan.
Add the sugar etc etc... (you will know the rest!)