Gingered Orange Marmalade

This simple and delicious recipe will preserve a little bit of summer in a jar!

YIELDS

4 kg

40 mins

2 hs

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.

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!

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	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