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Full Online Book HomeLearning KitchenPreserving - Marmalade - Ginger Marmalade By Angel
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Preserving - Marmalade -  Ginger Marmalade By Angel Post by :momsapplepies Category :Learning Kitchen Author :Unknown Date :March 2012 Read :947

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Preserving - Marmalade - Ginger Marmalade By Angel

6 Seville oranges (or other thin-skinned orange) juice of 2 lemons
8 c. water
8 oz. crystallized ginger, chopped
1 tsp ground ginger
4 lb. sugar


Remove orange zest and slice into fine slivers; remove pith. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl. Tie the seeds and pitch in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hr.

Put the contents of the bowl into a large preserving an; bring to a boil, then simmer for 1 1/2 hr.

Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 min. Remove from heat and let cool for 5 min. Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 min.
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600g/1 lb. 5 oz. clementines 4 lemons 225g/8 oz. fresh or frozen cranberries 1.6 kg/ 3 1/2 lb. preserving or granulated sugar 150 ml/ 1/4 pt. whiskey Halve the clementines and lemons and squeeze the juice (reserve the pips). Tie pips in a piece of muslin. Thinly or thickly slice the clementine rind, removing any pith; put in a preserving pan. Add the squeezed juice, the muslin bag and 1.2 litres/2 pints water. Bring to the boil, then simmer gently for 1 hour or until the peel is tender. Remove the muslin bag, squeezing out the juice. Add the cranberries
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