Marmalade Recipes

( Please see the sections on "Hints"  and Conversion Tables )

  Marmalades are jams which always include a citrus fruit and usually have rind suspended in the mixture. Citrus fruits are rich in pectin, so there is rarely any trouble getting these jams to set. 

                  Remove the zest from the oranges ( the orange part of the orange ), taking care to remove all or as much of the white pith from the skin as possible, because this tends to make the marmalade bitter. Cut the zest into thin slivers and place in a non - metallic bowl.
                  Squeeze the juice from the oranges and lemons into the non - metallic bowl.  Reserve the seeds and the squeezed part of the oranges and lemons, and place in a piece of muslin or cheese cloth tied with a little string. Drop into the bowl. Add the water and soak for 24 hours.
                  Place the contents of the bowl into a saucepan. Bring to the boil, and then simmer for 1½ hours.
                  Remove the muslin/cheesecloth bag and add both the crystallized ginger, which has been cut into small slivers and the ground ginger with all the sugar, to the saucepan. Bring back to the boil slowly, making sure that all the sugar has dissolved, and boil briskly for 10 minutes. Remove from the heat and let rest for 5 minutes. Stir well again, then pour into hot, pre - sterilized jars, seal, and if desired, process in a boiling water bath for 5 minutes.

Makes 3-4 pints/1½-2 litres

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