Irish Ginger Marmalade
Author: Epicurus.com Kitchens
Recipe type: Condiments
Serves: 10 pounds
- 2 pounds bitter oranges
- 2 lemons
- 1 ounce root ginger
- 140 fluid ounces water
- 8 ounces preserved ginger, chopped
- 7 pounds granulated sugar
- Wash and halve the bitter oranges and lemons. Squeeze out the juice and seeds. Blood, or Seville oranges will do very well for this.
- 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 bottle as usual.
Follow the guidance here, for canning information. This glorious recipe is superb as a glaze for roast poultry; a spread for soda bread, rolls, scones, and toast; or as a delightful sweetener for sauces suitable for wild game or some fish.