Walnut and Ginger Marmalade

 

 

3 lbs Oranges

2 Lemons

1 ½ pints Water

1 level tsp Bicarbonate of Soda

4 ½ lbs Sugar

4 oz crystallised Ginger, finely chopped

2 oz Chopped Walnuts

Small knob of Butter

1 Bottle Certo

 

 

1.         Peel the oranges and lemons and cut the pith away from the peel. 

Discard pith.

 

2.         Finely shred the peel and place in a pan with the water and

bicarbonate of soda.

 

3.         Bring to the boil and then simmer, covered, for 10 minutes.

 

4.         Chop the peeled fruit, discarding the pips and tough membrane.

 

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

further 20 minutes.

 

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

quantity with water if necessary.

 

7.         Add the crystallised ginger and the walnuts.  Heat gently stirring

occasionally until the sugar has dissolved.

 

8.         Add a small knob of butter and bring to a full rolling boil, then boil

rapidly for 5 minutes.

 

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

 

10.       Cool slightly, to prevent the fruit from floating, before potting and

covering in the usual way.

 

Note:   It is not necessary to use Seville Oranges for this recipe.