Orange And Ginger Marmalade
This marmalade is packed full of flavour and can be used for more than just a scone or bread topping
Makes enough for: 1 batch marmalade
Ingredients
- 10 oranges, juice and zest
- 2.5 l water
- 125 g peeled weight fresh root ginger, finely chopped
- 1.5 kg fructose
- 30 g pectin
Method
- Finely chop the zest
- Place the zest and the juice into a very large stock pot
- Add the water, ginger and the squeezed out orange rinds
- Bring to a boil over a medium temperature
- Remove from the heat and set aside to cool
- When you can handle the orange rinds, scoop them out one at a time
- Squeeze any juice still left in the rinds and then discard
- Add this juice back into the pot, together with the fructose and the pectin
- Dissolve the sugar while stirring constantly, over a low temperature
- Once dissolved, bring to a boil over a high temperature
- Leave to boil, skimming the scum with a slotted spoon
- When the marmalade is
- While doing the set test, remove the marmalade from the heat.
- When you are confident the marmalade will set, leave to stand for 15 minutes
- Stir well and then pour the marmalade into warm sterilized glass jars
- Cover the marmalade with a disc of wax paper (wax side down)
- Once completely cold, place the lid on the jars
- Store for up to 3 months in a cold, dark place
- Refrigerate once open
Notes
To do a set test place a teaspoon of the marmalade onto a saucer. Place the saucer into the freezer for 3 minutes.
Then run your finger through the marmalade and if the indentation remains the marmalade will set.
If not, return the marmalade to the heat, boil for 5 minutes and repeat until set.
Then run your finger through the marmalade and if the indentation remains the marmalade will set.
If not, return the marmalade to the heat, boil for 5 minutes and repeat until set.