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 skin from the oranges with as little of the white pith as possible and cut into thin slivers. Place in a bowl. Squeeze out the juice from the oranges and lemons and place in the same bowl. Grate the root ginger. Reserve the squeezed portions and the seeds from the oranges and lemons and tie them in a piece of muslin with the grated root ginger.
              Place the juice, slivers of orange peel and the muslin bag in a pan with the water. Bring to the boil and simmer gently for 1½ - 2 hours or until the peel is soft. Remove the bag of pulp, squeezing out the juice. Add the crystallized ginger and the sugar and stir over a low heat until all the sugar is dissolved. Raise the heat and boil rapidly until the setting point is reached. Leave to stand for 5 minutes. Stir well, ladle or pour into hot, pre - sterilized jars and seal.

Makes approx 7 pints/3½ litres.

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