Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Ginger Marmalade (Irish)




Source of Recipe


Internet


List of Ingredients




10 pounds

2 lb Bitter oranges
2 ea Lemons
1 oz Root ginger
140 fl Water
8 oz Preserved ginger, chopped
7 lb Granulated sugar


Recipe



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.