Recipe: Ginger Jelly, Ginger Marmalade, Dark Bitter Orange and Ginger Marmalade

Ginger Jelly, Ginger Marmalade, Dark Bitter Orange and Ginger Marmalade
rec.food.recipes/George T. Taylor/2002

Ginger Jelly
Yield: 3 Cups

3/4 cup finely chopped peeled ginger
1 apple, peeled, cored and finely chopped
3/4 cup sugar
1 cup water

Combine all ingredients in a heavy pot, place over medium heat and cook until the mixture begins to thicken, about 30 minutes. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Ginger Marmalade

2 lb Bitter oranges
2 Lemons
1 oz Root ginger
17 1/2 cup Water
8 oz Preserved ginger; chopped
7 lb Granulated sugar

(The "8 servings" listing above should be ignored....
This recipe makes about 10 pounds of marmalade.)

Wash 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. Simmer gently for 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. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.

Dark Bitter Orange and Ginger Marmalade
Source: Perfect Preserves by Nora Carey
Yield: 4 Quarts

3 lb seville oranges, scrubbed well
2 med lemons, scrubbed well
2 1/2 cup granulated sugar
2 cup firmly packed light brown sugar
1/4 cup minced preserved stem ginger

Combine the oranges and lemons with 1 1/2 quarts water in a large saucepan. Bring the water to a boil over low heat and simmer the fruit, covered, for about 1 1/2 hours, or until it is very tender when pierced with a skewer. Drain the fruit, in a colander set over a bowl, reserving the cooking liquid, and let the fruit cool. Chop or slice the fruit, unpeeled, into the desired texture, reserving the seeds. Tie the seeds in a piece of cheesecloth. Return the liquid in the bowl to the pan, add the granulated and brown sugars, and cook the mixture over low heat, stirring, until the sugar is dissolved. Bring the sugar syrup to a boil, add the prepared and bag of seeds, and boil the mixture, stirring frequently and skimming the froth, for about 30 minutes, or until the jellying point is reached. Stir in the ginger, ladle the marmalade into warm sterilized jars, and seal. Process in water bath canner for 10 minutes.

NOTE: Seville oranges are a bitter-tasting fruit and are generally reserved for cooking purposes rather than eating out of hand. They are available only seasonally, so if you would like to have a supply throughout the year, it is worthwhile to make several batches of marmalade at a time.