COOKING INSTRUCTIONS
- 1 Halve the oranges and squeeze out the juice and pips. With a spoon scoop out the flesh and pith, reserving the peel. Tie the pips, flesh and pith in a piece of muslin. Slice the orange peel thinly or thickly, as preferred, and put in a preserving pan with the fruit juices, muslin bag, lemon juice and water.
- 2 Simmer gently for an hour or until the peel is very soft and the liquid has reduced by about half. Remove the muslin bag, squeezing it out well and allowing the juice to run back into the pan.
- 3 Add the sugar and Ginger and heat gently, stirring until the sugar has dissolved. Bring to the boil and boil rapidly for about 15 minutes until setting point is reached.
- 4 Take off the heat and remove any scum with a slotted spoon. Leave to stand for 15 minutes. Spoon into sterilized jars and seal. Allow to cool. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to 6 months.
