I'd never been keen on marmalade, until my mum brought a jar back from Somerset , homemade Orange and Ginger marmalade ,lovely wish I could get the recipe.
I have just made some so here you are.
3lb Seville oranges
2 lemons
8og grated fresh ginger
1 jar of preserved ginger, the ginger should be sliced into Julienne.
6lb sugar
Halve oranges and lemons, and squeeze out the juice. I use the juicer on my magimix.
Halve the orange shells and scrape out the fibrous membranes. put the pips and fibrous membranes into a butter muslin bag or sheet of muslin. Tie and put in the preserving pan with 5 pints of water and leave overnight.
Slice the orange and lemon shells very thinly and add to the pan.
Simmer until the peel is so soft you can squeeze it in your fingers and it will disintegrate.
Take out the muslin bag and allow to cool, then squeeze the juices from the bag into the pan and then discard the bag.
Add the sugar and stir over a low heat to dissolve the sugar.
Add the syrup from the jar of ginger to the pan and a teaspoon of sunflower oil. (this will prevent a scum forming).
Bring to a rolling boil till you get a set.
Once tested for a set add the ginger from the jar of ginger stir and pot.
if you can only get sweet oranges then slice the oranges thinly, removing any pips, and put the pips in the muslin bag with the lemon pips and membranes and continue as above.
I also have this recipe which I have not yet made but it is on the list for this week.
450g Seville oranges
1.4kg cooking apples, peeled, cored and sliced
3 kg sugar
225g preserved ginger
4 tsp ground ginger
Peel the oranges and shred the peel finely.
Cut the oranges in half and squeeze to remove the juice.
Apple peel and orange membrane, pith and pips in muslin bag.
Put oranges, muslin bag, 5 pints water in the pan simmer for about 1 and 1/2 hours until the peel is very soft and the contents of the pan are reduced by half.
Put the sliced apples in 1/4 pint water and simmer until soft and pulped.
Put all the ingredients together with a teaspoon of sunflower oil, simmer until the sugar has dissolved and boil to a set.
Allow the marmalade to stand for 15 mins, stir to evenly distribute the peel and ginger and pot.