Gingered Orange Marmalade
This simple and delicious recipe will preserve a little bit of summer in a jar!
CATEGORIES:
- Jams & Marmalades
- summer
- afternoon tea
- snacks
- Breakfast
NUTRITION INFORMATION
Gingered Orange Marmalade
| Nutrition Values per serving | Women`s GDA per serving | Typical GDA Values (Women) | |
| Energy (kcal) | 39 | 2.0% |
2000 kcal |
| Energy (kJ) | 167 | N/A | |
| Protein (g) | 0.0 | 0.0% |
45g |
| Carbohydrates (g) | 10.4 | 4.5% |
230g |
| of which sugars (g) | 10.4 | 11.6% |
90g |
| Fat (g) | 0.0 | 0.0% |
70g |
| Of which saturated fat (g) | 0.0 | 0.0% |
20g |
| Fibre (g) | 0.0 | 0.0% | 24g |
| Salt (g) | 0.000 | 0.0% | 6g |
YIELDS
4 kg
PREPARATION
40 mins
COOKING
2 hs
INGREDIENTS
- 1.5kg sweet oranges
- 2 lemons
- 110g (4oz) peeled & finely chopped ginger
- 3kg Tate & Lyle Fairtrade Preserving Cane Sugar
HOW TO MAKE THIS RECIPE
- Halve the fruit and squeeze out the juice, reserving the pips. Remove the skin membranes from each orange half and place on a large square of muslin with all the pips. Tie with string to enclose. Remove and discard any excess pith from the fruit skins, then finely chop the peel.
- Place the peel and ginger in a large pan and add the juice, muslin bag and 3l (5pts) of water. Bring to the boil and simmer gently for 1½-2 hours until the peel is tender and the mixture reduced by half.
- Remove the muslin bag, squeezing out any juices. Add the Tate & Lyle Fairtrade Preserving Cane Sugar, stirring until dissolved, then bring to the boil and simmer rapidly for 15-35 minutes or until setting point is achieved.
- Remove from the heat and skim off any surface residue. Allow to stand for 10-15 minutes then stir gently and transfer to hot, sterilised jars. Seal, label and store in a cool, dark, dry place.
CHEF'S TIP
If you liked this jam, why not try a few of our other citrus recipes like Lemon & Elderflower Marmalade or Tangerine and Tequila for a real kick in the morning!
