Friday, 9 July 2010

Ginger Marmalade

6 Oranges
juice of 2 Lemons
4pints of water
8oz Preserved Ginger
2 Teaspoon of Ground Ginger
4lb Sugar


Scrub Oranges thoroughly.  With a potato peeler or sharp knife slice the peel into very fne slivers.  Tear away excess pith.  Halve the oranes and lemons remove pips and squeeze the juice into a large basin.   Tie the pips and pith in a square of muslin and tied up. Chop the oranges and add them to the basin together with the muslin bag.  Add the water, cover with a clean cloth and leave to steepo for 24 hours.

Transfer the basin contents to a Maslin/Preserving Pan bring to the boil and simmer for 1 1/2 hours.

Remove the pip bag and the chopped and ground ginger and sugar.  Stir well and bring to the boil and boil rapidly for 10 minutes.  Remove from the heat and leave to cool for 5 minutes.  Stir briskly then pour into clean sterilised warm jars and cover immediately with circles of waxed paper.  Cover with lids.

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