Ginger Marmalade

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 5 Seville oranges
  • 5 pints/2.5 litres water
  • 3lb/1.5 kg cooking apples
  • 6lb/3 kg sugar
  • 8 oz/225g crystallized ginger
  • Ā½ oz/15g ground ginger


Cut the oranges in half and squeeze out the juice. Cut up the flesh and shred the peel finely. Put the orange peel and flesh, juice and water into a pan. Tie the pips into a piece of muslin and suspend in the pan. Simmer for 1Ā½ hours. Remove the bag of pips and squeeze the juice into the pan. Peel and core the apples and cut them into slices. Simmer the apples in 4 tablespoons water until soft and turned to pulp. Stir the apples and oranges together and stir in the sugar over low heat until dissolved. Add the crystallized ginger cut in small pieces and the ground ginger. Boil hard to setting point. Cool for 5 minutes, stir well, pour into hot jars and cover.

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