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Ginger-Orange Marmalade

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  Oranges 3 Medium
  Lemons 2
  Cold water 1 1⁄2 Cup (24 tbs)
  Preserved ginger 6 Ounce
  Sugar 6 Cup (96 tbs)
  Maraschino cherries 6 Ounce
  Liquid pectin 6 Ounce

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.

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