ready in: over 5 hrs
serves/makes: 8 half-pints
recipe id: 7608
cook method: stovetop
6 Seville oranges (or other thin-skinned orange)
2 lemons, juiced
8 cups water
8 ounces crystallized ginger, chopped
1 teaspoon ground ginger
4 pounds sugar
Remove orange zest and slice into fine slivers; remove pith. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl. Tie the seeds and put in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hours.
Put the contents of the bowl into a large preserving pan; bring to a boil, then simmer for 1 1/2 hours. Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 minutes.
Remove from heat and let cool for 5 minutes. Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 minutes.
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