Ginger Marmalade from The Complete Book of Home Preserving by Mary Norwak
Cut the oranges in half and squeeze out the juice. Cut up the flesh and shred the peel finely. Put the orange peel and flesh, juice and water into a pan. Tie the pips into a piece of muslin and sus...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 5 Seville oranges
- 5 pints/2.5 litres water
- 3lb/1.5 kg cooking apples
- 6lb/3 kg sugar
- 8 oz/225g crystallized ginger
- ½ oz/15g ground ginger
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pear Ginger from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Pressure Pan Marmalade from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Three Fruit Marmalade from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Lemon Marmalade from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Tangerine Marmalade from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Dark Seville Orange Marmalade from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Marrow Ginger from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Blender Chunky Marmalade from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com