Marmalade is one of my favourite spreads – I love the sweet yet tangy taste and the bits of orange peel that you find it. This recipe is inspired by my grandfathers favourite marmalade which has ginger pieces in it. Adding ginger to the marmalade adds a beautiful zingy taste to the spread and compliments the orange perfectly! You can buy glaced ginger through most fruit and vegetable stores.
4 kg of Oranges
1,5k kg of granulated white sugar
500g Glaced Ginger cut into small pieces
4 litres of water
- Put the whole fruit in a basin of very lukewarm water and a give them a good wash and a gentle scrub. Put the washed fruit, whole into a very large pot. Add the water and put the lid on. Bring to the boil and simmer for about 1- 1½ hours. You should be able to easily pierce the skins of the fruit with a skewer when they are ready.
- Remove the fruit from the water and place on a large dish to cool down a little. With a sharp knife, cut the cooled fruit into quarters and scrape out the pulp and pips. Add the pips, the pulp and any obvious residual juice into the pan with the water that was used to boil the fruit. Boil the pips and pulp for a full 10 minutes and then strain. Retain the juice, but discard the strained pulp and pips.
- Put your clean jam jars into the low oven to warm through ready for potting the marmalade.
- Chop or slice the orange and lemon peel to your favourite size and shape. Put the chopped peel into the reserved water. Bring to the boil. Add the sugar. Stir over a gentle heat until you are sure that all the sugar is dissolved. Add the glaced gineger. Bring this mixture to the boil and continue to boil rapidly with stirring every now and then for approximately 1½ hour – make sure you watch it as it can burn easily.
- Leave the marmalade in the hot pan for a short time until it shows that it is beginning to set properly. The peel will be showing signs of becoming “suspended” in the mixture.
- Carefully ladle the hot marmalade into warm, clean jam jars. These should have been warmed up in a low oven for at least 30 minutes beforehand.
- Seal the finished jars. To Test For Setting Poin: Put a small spoonful of cooked marmalade onto a very cold saucer. (Keep a few at the ready in the fridge or freezer). Allow it to cool a little and then push it with your finger, or, tilt the dish to one side. If the marmalade wrinkles up, it is ready.