Ginger Marmalade (Irish)

Directions

1. 1

   2 lb Bitter oranges 2 Lemons 1 oz Root ginger 140 fl Water 8 oz Preserved ginger, chopped 7 lb Granulated sugar (The "8 servings" listinng a

2. 2

   This recipe makes about 10 pounds of marmalade.) Wash and halve the bitter oranges and lemons

3. 3

   Squeeze out the juice and seeds

4. 4

   Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a piece of muslin or doubled/tripled cheesecloth

5. 5

   Shred peel to the desired thickness and put peel and juice in a pan with the water and the bag of pulp and seeds

6. 6

   Simmer gently for 1 1/2 to 2 hours, or until the peel is quite soft

7. 7

   Remove the bag of pulp (squeeze over the pan as you do) and add the preserved ginger

8. 8

   Measure liquid, add sugar and stir over low heat until dissolved