Ginger-Orange Marmalade Recipe




 Oranges3 Medium
 Cold water1 1⁄2 Cup (24 tbs)
 Preserved ginger6 Ounce
 Sugar6 Cup (96 tbs)
 Maraschino cherries6 Ounce
 Liquid pectin6 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 5645 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 24.7 mg1%

Total Carbohydrates 1470 g489.9%

Dietary Fiber 27.7 g110.9%

Sugars 1434.3 g

Protein 6 g11.3%

Vitamin A 27.1% Vitamin C 562.9%

Calcium 42.3% Iron 12%

*Based on a 2000 Calorie diet


Wash oranges and lemons and slice them paper-thin, discarding seeds.
Put them into large kettle.
Add water.
Bring to a boil, turn down heat, cover and simmer about 30 minutes or until rinds are tender.
Stir occasionally.
Drain ginger saving syrup.
Chop ginger finely.
Add sugar, chopped ginger, ginger syrup and cherries to orange-lemon mixture.
Turn heat to high and bring to a full rolling boil, stirring constantly.
Boil hard for 1 minute.
Remove from heat and stir in pectin.
Continue stirring and skimming tor 5 minutes.
Ladle into hot, sterilized jelly glasses and top with a thin layer of paraffin.