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. 

Pear and Ginger Marmalade  

6 lbs ( 3 kg ) ripe pears 2 cups ( 500 ml ) apple cider
juice of 2 lemons zest of 1 lemon
cup ( 3oz/90g ) preserved ginger 8 cups ( 4lb/2kg )  white sugar

    Peel core and roughly chop the pears. Place them in a wide saucepan, add the apple cider, bring to the boil and simmer until the pears are soft, about 10 minutes. Push the pears through a sieve and return the pulp to the pan with the remaining ingredients ( finely chop the preserved ginger). Bring the mixture to the boil slowly over a medium heat, stirring constantly, until all the sugar is dissolved. Turn up the heat and boil rapidly until setting point is reached., about 30 to 40 minutes. Ladle the marmalade into hot sterilized jars and seal.

Makes about 8 cups.


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