Ginger Marmalade Recipe
Ingredients
| 3 to 5 Seville oranges | ||
| Soda | 1/8 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Sugar | 5 Cup (16 tbs) | |
| 1/2 bottle liquid fruit pectin | ||
| Ginger | 8 Ounce, preserved | |
Directions
Cut oranges into quarters; peel.
Slice off any white pith from peel, then with a sharp knife slice the rind very fine.
Put in saucepan with soda and water; bring to a boil and simmer 20 minutes, stirring frequently.
Meantime discard all white skin plus seeds from orange sections, then chop fruit.
Add pulp and juice to contents of saucepan; simmer 10 minutes.
Measure 3 cups of the mixture into a very large saucepan.
Add sugar, mixing thoroughly; Bring to a boil over high heat; stir constantly and let boil rapidly 1 minute.
Remove from heat; stir in pectin.
Skim off foam, then add the ginger.
Slice off any white pith from peel, then with a sharp knife slice the rind very fine.
Put in saucepan with soda and water; bring to a boil and simmer 20 minutes, stirring frequently.
Meantime discard all white skin plus seeds from orange sections, then chop fruit.
Add pulp and juice to contents of saucepan; simmer 10 minutes.
Measure 3 cups of the mixture into a very large saucepan.
Add sugar, mixing thoroughly; Bring to a boil over high heat; stir constantly and let boil rapidly 1 minute.
Remove from heat; stir in pectin.
Skim off foam, then add the ginger.
Chef
