This simple and delicious recipe will preserve a little bit of summer in a jar!
Gingered Orange Marmalade 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.
Ingredients – 4 items
Peeled & finely chopped
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