Ginger Marmalade

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5 Seville oranges
  • 5 pints water
  • 3 lb. cooking apples
  • 6½ lb sugar
  • 8 oz crystallised ginger, diced
  • ½ oz ground ginger


    Cut the oranges in half and squeeze out the juice. Shred the peel finely and cut up the flesh. Put the pips and trimmings into a muslin bag in the pan with orange peel and flesh, juice and water. Simmer for one and a half hours, and remove the bag of pips, squeezing all the liquid out. Peel and core the apples and cut them into slices. Simmer in four tablespoons water until pulped. Add the apples to the oranges and stir in the sugar until dissolved. Add the ginger cut in pieces and the ground ginger. Boil rapidly to setting point. Cool slightly, stir well, pour into hot jars and cover.