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2 lb Bitter oranges 140 fl Water
2 ea Lemons 8 oz Preserved ginger, chopped
1 oz Root ginger 7 lb Granulated sugar
8 servings
(The "8 servings" listinng above should be ignored.... This recipe makes
about 10 pounds of marmalade.) Wash and halve the bitter oranges and
lemons. Squeeze out the juice and seeds. Strain the juice into a bowl
and tie the pulp, seeds and root ginger together in a piece of muslin or
doubled/tripled cheesecloth. Shred peel to the desired thickness and put
peel and juice in a pan with the water and the bag of pulp and seeds.
Simmer gently for 1 1/2 to 2 hours, or until the peel is quite soft.
Remove the bag of pulp (squeeze over the pan as you do) and add the
preserved ginger. Measure liquid, add sugar and stir over low heat until
dissolved. Boil rapidly to setting point: then can as usual.
2 ea Lemons 8 oz Preserved ginger, chopped
1 oz Root ginger 7 lb Granulated sugar
8 servings
(The "8 servings" listinng above should be ignored.... This recipe makes
about 10 pounds of marmalade.) Wash and halve the bitter oranges and
lemons. Squeeze out the juice and seeds. Strain the juice into a bowl
and tie the pulp, seeds and root ginger together in a piece of muslin or
doubled/tripled cheesecloth. Shred peel to the desired thickness and put
peel and juice in a pan with the water and the bag of pulp and seeds.
Simmer gently for 1 1/2 to 2 hours, or until the peel is quite soft.
Remove the bag of pulp (squeeze over the pan as you do) and add the
preserved ginger. Measure liquid, add sugar and stir over low heat until
dissolved. Boil rapidly to setting point: then can as usual.
