Ginger Marmalade Recipe

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Ginger Marmalade Ingredients

5 seville oranges
1 1/2 cup ; water
3 oz fruit pectin
1/8 tsp soda
5 cup sugar
8 oz preserved ginger, chopped

A Recipe for
Ginger Marmalade

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This Ginger Marmalade recipe is one of many in our Fruit Category.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This Recipe for Ginger Marmalade is one of thousands in the Recipes-to-go Fruit Cookbook.

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This is a recipe for Ginger Marmalade from the recipe cookbook of Recipes-to-go (Fruit)

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
Ginette Olivesi-Lorenzias

Ginger Marmalade

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Aldous Huxley

Ginger Marmalade Directions

Cut oranges into quarters; peel. Slice off any white pith from the
peel then slice the rind very fine. Put the rind, water, and soda in
a saucepan. Bring to a boil then reduce heat and simmer for 20
minutes.

Meanwhile, discard all white pith and seeds from the orange sections
then chop the fruit. Add fruit pulp and juice to the saucepan and
simmer for another 10 minutes.

Take 3 cups of the cooked mixture and pour into another large sauce-
pan. Add the sugar and mix thoroughly then bring to a boil for 1
minute, stirring constantly. Remove from heat and stir in the pectin.
Skim off the foam and fold in the ginger. This makes about 4 1/2
pounds.

Serves: 24

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Ginger Marmalade Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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