|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.
Bring to a boil, turn down heat, cover and simmer about 30 minutes or until rinds are tender.
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.