Ginger Orange Marmalade
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
5 jars
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Calories
183 kcal
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Course
Condiments
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Cuisine
International, British
Ginger Orange Marmalade
Description
This marmalade recipe starts by sterilizing jars and preparing a freezing plate for testing consistency. The oranges are quartered, and the pith is carefully removed from the peel. The pith and pips are bundled in muslin cloth to release pectin during simmering with the orange juice, lemon juice, shaved peel, and chopped ginger. The mixture is boiled and then simmered for two hours to soften and concentrate flavors.
The use of Seville or other oranges provides the traditional bitterness and aromatic qualities typical in marmalade. Fresh ginger adds a mild spicy undertone. The cooking process concentrates the fruit’s natural sugars and the added sugar sweetens it to a proper preserve level. After removing the pectin bag and squeezing leftover juice back into the pan, the marmalade is cooked to the right consistency.
This homemade marmalade can be stored in sterilized jars and enjoyed on toast or as a flavorful addition to desserts and sauces. Proper sterilization and storage ensure preservation.
Using muslin cloth substitutes such as a cleaned cotton towel or nut milk bag is acceptable if muslin is unavailable. The nutritional information is approximate and varies by ingredient sources and preparation methods.
Ingredients
- 1 kg orange Seville or any others
- 1 lemon
- 1.5 tablespoon ginger finely chopped, fresh
- 2 kg granulated sugar
Instructions
- Sterilise 5 jam jars by either running through the dishwasher, or washing well then putting in a low oven until dry.
- Place a small plate into the freezer (for checking doneness later)
- Cut the oranges in half and squeeze out the juice into a preserving pan or large saucepan (saving the pips).
- Cut each orange half in half again into quarters and use a metal spoon to scrape the pith( white membrane) from the peel (save it).
- Place the pips and pith onto a square of muslin cloth and tie into a bundle with string.
- Finely cut the orange peels into shreds with a sharp knife, then place it into the pan, along with the orange juice, lemon juice, chopped ginger and muslin bag of pith and pips. Add 2.5 litres (4 pints) of water, then bring it to the boil, reduce the heat and simmer for 2 hours.
- The peel will soften and the mixture will reduce.
- Remove the muslin bag carefully (it will be hot) squeeze all the liquid back into the pan. This contains pectin which will help the marmalade set.
- Add the sugar to the pan over a low heat, stirring regularly until completely dissolved. Bring to the boil, then reduce the heat and simmer rapidly (without stirring) for 20 minutes, skimming off and discarding any froth that forms on the surface.
- Take the pan off the heat, then take the plate out of the freezer and spoon a small amount of the marmalade onto it. Leave it for a few seconds, then use your finger to push it. If it wrinkles, then the marmalade is ready. If not, place the plate back in the freezer and the pan back on the heat and continue simmering for 10 minutes, then try again.
- Leave the marmalade in the pan off the heat for 10 minutes, then transfer to the sterilised jars.
- Store in a cool, dry place until ready to use, then store in the fridge once opened.
Notes
- The nutritional information provided is approximate and varies with different brands and cooking methods.
- To sterilize jam jars without muslin cloth, use clean cotton or linen tea towels, nut milk bags, or the foot of new tights as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5jars
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 183kcal | 9% |
| Carbohydrates | 47g | 16% |
| Potassium | 45mg | 1% |
| Sugar | 46g | 92% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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