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Ginger Marmalade

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ready in: over 5 hrs
serves/makes:   8 half-pints
  

recipe id: 7608
cook method: stovetop

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ingredients

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

directions

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.

added by

nikibone

nutrition

64 calories, 0 grams fat, 17 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com
Jun 18, 2009

Emma
COMMENT:
The preoportions were right, but when I folloewd the cooking instructions, the marmalade did not set up. I ended up simmering the mix with the sugar added for about an hour and it gelled perfectly. I left out the powdered ginger because I don't like that flavor.