Ginger Marmalade
Yep I still intend to make more Marmalade. I obtained more Seville Oranges at the weekend; this time for a batch of Ginger Marmalade. I am very partial to Ginger in all it's variants so for me finding this recipe kinda kills two birds with one stone
The recipe makes about 10lb in weight
Ingredients
1 1/2 lbs/750g Oranges; sweet or Seville Oranges
1lb/500g lemons
1oz/25g fresh root ginger peeled and chopped
6 pints/3 1/2 litres of water
6lb/2 3/4 kg of Sugar
8oz/225g preserved ginger finely chopped
Method
Was the Oranges and Lemons and cut in half. Release the juice from the fruits by squeezing on a lemon squeezer or using a reamer. Squeeze the juice and pour into a large pan. Tie the pips and root ginger into a muslin bag and add to the pan. Slice the Orange and Lemon Peel into thin shreds without removing the pith; add to the pan. Add the water to the pan and then bring to the boil. Reduce the heat then simmer gently for about 1 1/2 hours or until the fruit is very soft. Remove the muslin bag squeezing the juice back into the pan.
Add the sugar and the chopped ginger and stir over a low heat until the sugar is dissolved. Boil rapidly until setting point is reached. Remove any scum. Allow to cool slightly before pouring into the prepared jars. Wipe them clean and cover. Label and store.
Will report back later on
Pattypan
x
The recipe makes about 10lb in weight
Ingredients
1 1/2 lbs/750g Oranges; sweet or Seville Oranges
1lb/500g lemons
1oz/25g fresh root ginger peeled and chopped
6 pints/3 1/2 litres of water
6lb/2 3/4 kg of Sugar
8oz/225g preserved ginger finely chopped
Method
Was the Oranges and Lemons and cut in half. Release the juice from the fruits by squeezing on a lemon squeezer or using a reamer. Squeeze the juice and pour into a large pan. Tie the pips and root ginger into a muslin bag and add to the pan. Slice the Orange and Lemon Peel into thin shreds without removing the pith; add to the pan. Add the water to the pan and then bring to the boil. Reduce the heat then simmer gently for about 1 1/2 hours or until the fruit is very soft. Remove the muslin bag squeezing the juice back into the pan.
Add the sugar and the chopped ginger and stir over a low heat until the sugar is dissolved. Boil rapidly until setting point is reached. Remove any scum. Allow to cool slightly before pouring into the prepared jars. Wipe them clean and cover. Label and store.
Will report back later on
Pattypan
x
I had a box of Ginger goodies as a present from my son . It even contains a kit for making Ginger beer!!!
ReplyDeleteYes , I'm a ginger addict