Ginger Marmalade

 

 

3 lbs Oranges and 2 Lemons

1 ½ pint Water

1 level tsp Bicarbonate of Soda

4 oz Crystallised Ginger

4 ¾ lbs Sugar

1 Bottle Certo

 

 

1.         Wash the fruit and remove the skins in quarters using a sharp knife.

 

2.         Shave off and discard about half of the white part.

 

3.         Shred the skins very finely and place in a pan with the water and

bicarbonate of soda.

 

4.         Bring to the boil and simmer, covered, for about 10 minutes or until the

skins can be crushed easily between thumb and forefinger, stir

occasionally.

 

5.         Cut up the peeled fruit, discarding the pips and tough skins.

 

6.         Add the pulp and juice to the cooked rind and simmer, covered, for a

further 20 minutes.

 

7.         Put the sugar and 3 pints prepared fruit into a pan, making up the

quantity with water if necessary, add the chopped crystallised ginger.

 

8.         Heat gently, stirring occasionally, until the sugar has dissolved.

 

9.         Add a small knob of butter or margarine, bring to a full rolling boil and

boil rapidly for 5 minutes.

 

10.       Remove from the heat and stir in the Certo.

 

11.       Stir and skim alternately for 7 minutes to cool and prevent the fruit

from floating.

 

12.       Pot and cover in the usual way.