From webmaster@nikibone.com Mon Feb 3 13:59:23 2003 Date: Fri, 31 Jan 2003 14:13:14 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: Ginger Marmalade Followup-To: rec.food.cooking, rec.food.recipes Ginger Marmalade Yield: 7-8 half pint jars 6 Seville oranges (or other thin-skinned orange) juice of 2 lemons 8 cup water 8 oz. crystallized ginger, chopped 1 tsp ground ginger 4 lb. sugar Remove orange zest and slice into fine slivers; remove pith. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl. Tie the seeds and put in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hr. Put the contents of the bowl into a large preserving pan; bring to a boil, then simmer for 1 1/2 hr. Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 min. Remove from heat and let cool for 5 min. Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 min. Niki -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.