Ginger Marmalade (Irish)

Title: GINGER MARMALADE (IRISH)

Categories: Dips

Yield: 8 servings

2 lb Bitter oranges

2 Lemons

1 oz Root ginger

140 fl Water

8 oz Preserved ginger, chopped

7 lb Granulated sugar

8 servings" listinng above should be ignored...

10 pounds of marmalade.

and halve the bitter oranges and lemons. Squeeze out

the juice and seeds. Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a

piece of muslin or doubled/tripled cheesecloth. Shred

peel to the desired thickness and put peel and juice

in a pan with the water and the bag of pulp and seeds.

1 1/2 to 2 hours, or until the peel

is quite soft. Remove the bag of pulp (squeeze over

the pan as you do) and add the preserved ginger.

Measure liquid, add sugar and stir over low heat until

dissolved. Boil rapidly to setting point: then can

as usual. --