Orange Ginger Marmalade Food

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ORANGE GINGER MARMALADE

Oranges 2.2 lbs
Lemon Juice of 1/2
Fresh ginger 1 ½ tbsp
Granulated sugar 5 cups
Water 4 cups

Steps:

  • Run five jars through the dishwasher to sterilize them and then place them in a low oven until dry. Place a saucer in the freezer.
  • Halve the oranges and squeeze the juice from them into a large saucepan. Save the pips for later.
  • Slice each orange half in half again so that you have quarters. Using a metal spoon, scrape the pith from the peel and save this for later too. Using a square of muslin cloth, make a package for the seeds and pith by tying it into a bundle with string.
  • Slice the orange peels into fine shreds and place it in the pan with the orange juice, lemon juice, chopped ginger and the bundle of pith and pips. Add water. Bring the mixture to the boil. Reduce the heat and simmer for 30 minutes.
  • Remove the muslin bag from the pot carefully and squeeze the liquid back into the pan.
  • Add all of the sugar to the orange and ginger mixture and stir until the sugar dissolves. Bring to a boil and then reduce the heat to a rapid simmer. Skim any foam which appears on the top. Cook on medium heat until mixture thickens.
  • Remove the saucer from the freezer and place a spoonful of marmalade on it.
  • Remove the pan from the heat and leave the marmalade rest for 10 minutes. Transfer to the sterilized jars with a spoon or ladle. Wipe the rim of each jar and place the lids on tight.
  • Store in a cool dry cupboard. Once opened, store in the refrigerator.

Nutrition Facts : Calories 1610, Fat 0.4g, Carbohydrate 427.9g, Protein 2.4g, Cholesterol 0mg, Sodium 13mg, ServingSize 350ml

GINGER ORANGE MARMALADE SCONES!



Ginger Orange Marmalade Scones! image

Yummy in your tummy! A subtle taste of ginger combined with orange marmalade. What's not to like? All wrapped up in a mouth-watering melt-in-your mouth scone!

Provided by cfletcher

Categories     Scones

Time 18m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, chilled cut into pieces
1/2 teaspoon ginger (or more for a more gingery taste)
1/4 cup orange marmalade (chunky kind with bits of orange peel)
1 egg
1/4 cup milk
sugar

Steps:

  • Heat oven to 400°F.
  • Mix flour, sugar, baking powder, salt and ginger together.
  • Add the egg, marmalade and mix.
  • Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
  • Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
  • Place dough on a board and gently bring it together.
  • Divide into half.
  • Press down on each half until a circle is made. Repeat with the other half.
  • Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
  • Sprinkle a little sugar on each scone.
  • Bake for 10 minutes or until golden brown.

HOMEMADE ORANGE MARMALADE



Homemade Orange Marmalade image

See how easy it is to make homemade orange marmalade with just oranges, sugar, and water. The marmalade can be canned or stored in the refrigerator.

Provided by Molly Watson

Categories     Breakfast     Brunch     Condiment     Jam / Jelly

Time 1h45m

Number Of Ingredients 4

5 pounds ripe oranges
6 cups sugar
4 cups water
3 pint jars with sealable lids

Steps:

  • Gather the ingredients.
  • Wash and dry the oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest-and only the brightly colored zest-from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
  • Chop the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside.
  • Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.
  • Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that hold the sections together.
  • Once you've cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help "set" the marmalade later).
  • Combine the zest, fruit, juice, water, and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring.
  • Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
  • Add this "pectin bag" to the pot and bring the mixture to a boil. Place a couple of small plates in the freezer to chill.
  • Meanwhile, bring the marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while. Do not stir.
  • Put a dollop of the mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.
  • Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up 3 clean pint jars with sealable lids (if canning, they should be hot and sterilized) next to the pot.
  • Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put the lids on the jars and refrigerate, or you can proceed with canning.

Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pints (96 Servings), UnsaturatedFat 0 g

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER



Orange-Grapefruit Marmalade with Ginger image

Provided by Tyler Florence

Categories     dessert

Time P1DT2h35m

Yield 1 pint

Number Of Ingredients 5

5 oranges
1 grapefruit
3 cups sugar
2 ounces crystallized ginger, cut in strips
1 box Fruit Pectin Powder, (1-ounce)

Steps:

  • Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
  • After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
  • Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
  • Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
  • ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
  • ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

GINGER MARMALADE



Ginger Marmalade image

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Provided by *

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h35m

Yield 30

Number Of Ingredients 5

3 ½ cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5 half pint canning jars with lids and rings

Steps:

  • Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
  • When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
  • Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g

ORANGE GINGER CHICKEN



Orange Ginger Chicken image

This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

Steps:

  • Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.

ORANGE-GINGER GLAZED SALMON



Orange-Ginger Glazed Salmon image

Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in a hot oven or skillet and dinner is ready. In this recipe I whisk together marmalade, soy sauce and some freshly grated ginger, then I add a squeeze of fresh orange juice, pour it over the salmon, and then into the oven it goes. The result is sticky, sweet, tangy and oh so flavorful!

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 salmon fillets (about 8 to 10 ounces each)
Kosher salt and freshly ground black pepper
1/3 cup orange marmalade
1-inch piece fresh ginger, grated (see Cook's Note)
3 tablespoons soy sauce
2 tablespoons olive oil
Juice of 1 orange (about 1/3 cup)

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
  • Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
  • Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.

PINEAPPLE-GINGER MARMALADE



Pineapple-Ginger Marmalade image

Categories     Candy     Ginger     Pineapple     Winter     Simmer     Boil

Yield makes about 5 cups (1.6 kg)

Number Of Ingredients 6

1 large pineapple, peeled, eyes removed, cored, and quartered
1 navel orange, preferably organic
10 cups (2.5 liters) water
5 cups (1 kg) sugar
6 tablespoons (3 ounces/85 g) chopped Candied Ginger (page 252)
1 tablespoon dark rum

Steps:

  • Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes. Cut the orange, unpeeled, into quarters. Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
  • Put the chopped pineapple and orange in a large pot or a Dutch oven. Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes. Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
  • To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when it's done).
  • Stir in the candied ginger and rum, then ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage
  • The marmalade will keep for at least 6 months in the refrigerator.
  • the wrinkle test
  • The sugar, moisture, and pectin content of fresh fruits is so variable that it's difficult to know exactly how long jam or marmalade must cook in order to gel. In my recipes, I shy away from giving cooking times because I don't want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise. Rather than rely on cooking times and candy thermometers, I use the "wrinkle test" to test jams and marmalades. You'll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
  • In most cases, it'll appear that not much is happening until 15 or 20 minutes into cooking. Then, the bubbles will get larger; this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking. When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate. Return the plate to the freezer and, after a few minutes, nudge the jam with your finger. If it wrinkles, it's ready.
  • If you'd prefer to use a candy thermometer, jam and marmalades set at about 220°F (105°C). Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.

ORANGE GINGER SAUCE



Orange Ginger Sauce image

Make and share this Orange Ginger Sauce recipe from Food.com.

Provided by lazyme

Categories     Sauces

Time 5m

Yield 1/3 cup

Number Of Ingredients 6

1/3 cup orange marmalade
1 tablespoon vinegar
1/2 teaspoon soy sauce
1 pinch ginger powder
1 pinch garlic powder
1 pinch crushed red pepper flakes

Steps:

  • Mix all ingredients.
  • Heat in microwave on High 1 minute.

RICH AND STICKY GINGERBREAD WITH MARMALADE



Rich and Sticky Gingerbread with Marmalade image

Categories     Bread     Egg     Ginger     Dessert     Bake     Christmas     Raisin     Molasses     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 pieces

Number Of Ingredients 8

1 2/3 cups self-rising flour
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup robust-flavored (dark) molasses
2 large eggs
1 cup orange marmalade
1/2 cup golden raisins
1/3 cup chopped crystallized ginger (about 2 ounces)

Steps:

  • Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
  • Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
  • Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

ULTIMATE SEVILLE ORANGE MARMALADE



Ultimate Seville orange marmalade image

The original, and classic, English marmalade, as made famous by Paddington Bear

Provided by Good Food team

Categories     Breakfast, Condiment

Time 4h

Yield Makes about 4.5kg/10lb

Number Of Ingredients 3

1.3kg Seville orange
2 lemons , juice only
2.6kg preserving or granulated sugar

Steps:

  • Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
  • Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
  • Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
  • Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

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Tiptree Medium Cut Orange & Ginger Marmalade (340g) : Amazon.ca: Grocery & Gourmet Food. Skip to main content.ca. Hello Select your address Grocery Hello, Sign in. Account & Lists Returns & Orders. Cart All. Best Sellers Prime New Releases Customer Service Deals ...
From amazon.ca


SCOTCH WHISKY AND GINGER MARMALADE - LARDER LOVE
Scotch whisky and ginger marmalade. Today I’m sharing my whisky and ginger marmalade recipe that I first used in my book Simply Scottish Cakes and Bakes.. It is an easy recipe and tastes fabulous either on your toast in the morning or with strong cheese and oatcakes in the evening, either way the little kick of Scotch whisky gives it the edge over any other marmalade.
From larderlove.com


MARMALADE GINGER CAKE RECIPES
Steps: Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes. Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl.
From tfrecipes.com


GINGER ORANGE MARMALADE RECIPES ALL YOU NEED IS FOOD
The original, and classic, English marmalade, as made famous by Paddington Bear. Provided by Good Food team. Categories Breakfast, Condiment. Total Time 4 hours . Prep Time 1 hours 30 minutes. Cook Time 2 hours 30 minutes. Yield Makes about 4.5kg/10lb. Number Of Ingredients 3
From stevehacks.com


HOMEMADE ORANGE MARMALADE: JUST 4 INGREDIENTS, NO PECTIN ...
Cut the oranges into thin slices, then cut the slices into quarters. Place the oranges in a large pot and add the water. Soak the oranges in water overnight. Place the pot over high heat and boil the mixture for 30 minutes. Turn the heat …
From bakingamoment.com


ORANGE-GINGER MARMALADE - FOOD IN JARS | ORANGE GINGER ...
Aug 3, 2011 - I’ve never been much for marmalade. It wasn’t a condiment we kept around the house while I was growing up. When it came to peanut butter sandwiches, my sister and I preferred the strawberry jam that came in a blue plastic tub with white lid and handle, like a little bucket. My mom always had […]
From pinterest.ca


GINGER MARMALADE RECIPE DELIA - TFRECIPES.COM
Ginger Marmalade Recipe Without Pectin tip www.tfrecipes.com. Secret recipe: lime and ginger marmalade recipe in 5+ quick cooking steps Check the sieve and discard any pips then tip the pulp into the liquid. Bring to a boil and cook for about 15 minutes. Place in a bowl cover with the 6 cups of water and leave to stand overnight.
From tfrecipes.com


ORANGE GINGER MARMALADE RECIPE - FOOD NEWS
Orange Ginger Marmalade: Rind from 4 oranges, matchstick 2 Tbs. minced ginger root 4 oz. brown sugar 2 oz. red wine vinegar 6 oz. orange juice 3 oz. demi-glace Salt and pepper Garnish. INSTRUCTIONS. Combine all ingredients except duck in a large stockpot over high heat and bring to a boil. Reduce heat and simmer for 20 minutes. This is a very easy recipe to follow, …
From foodnewsnews.com


ORANGE AND CARDAMOM MARMALADE RECIPE | SEASONAL RECIPES ...
Once or twice during cooking, poke down any bits of orange that rise up. Stir in the sugar and bring to a gentle simmer. Cook for 40-60 minsover a low heat, without stirring, until syrupy, very shiny, a little foamy and reduced by ⅔. When it’s ready, the marmalade should read 105°C on a sugar thermometer.
From realfood.tesco.com


ORANGE-GINGER MARMALADE – FOOD IN JARS - PINTEREST.COM
I’ve never been much for marmalade. It wasn’t a condiment we kept around the house while I was growing up. When it came to peanut butter sandwiches, my sister and I preferred the strawberry jam that came in a blue plastic tub with white lid and handle, like a little bucket. My mom always had […]
From pinterest.com


ORANGE AND GINGER MARMALADE | EXPRESS.CO.UK
450g (1lb) soft dark brown sugar. 115g (4oz) preserved ginger, finely chopped. 125ml (4fl oz) Scotch whisky (optional) METHOD. Place the whole oranges and lemons in 1.7 litres (3 pints) water and ...
From express.co.uk


[HOMEMADE] ORANGE GINGER MARMALADE : FOOD
20.6m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Log In Sign Up. User account menu. 88 [Homemade] Orange ginger marmalade. Recipe. Close. 88. Posted by 3 years ago. Archived [Homemade] Orange ginger marmalade. Recipe. 7 comments. share. save . hide. report. …
From reddit.com


LEMON, HONEY AND GINGER MARMALADE | BREAKFAST RECIPES ...
Method. Pour 1.25 litres (2 pints) water into a pan and add the lemons and ginger. Place the pan on the hob and bring to the boil. Simmer lemons gently for 1-1½ hours, or until they’re very tender. Remove the pan from the heat and leave the lemons until they’re cool enough to handle. Lift the lemons out of the pan and cut them in half.
From goodto.com


ORANGE MARMALADE RECIPE WITH STEP-BY-STEP PHOTOS | EAT ...
Some marmalade recipes required the orange rind to be soaked in water for 3 hours. Some required straining the fruit mixture through a piece of muslin overnight. I ultimately settled on a marmalade recipe from one of my many French cookbooks which perhaps wasn’t the quickest recipe but it didn’t require any overnight preparation. It was also a recipe which used …
From eatlittlebird.com


ORANGE-GINGER MARMALADE – FOOD IN JARS | RECIPE | MEALS IN ...
Nov 18, 2016 - I’ve never been much for marmalade. It wasn’t a condiment we kept around the house while I was growing up. When it came to peanut butter sandwiches, my sister and I preferred the strawberry jam that came in a blue plastic tub with white lid and handle, like a little bucket. My mom always had […]
From pinterest.com


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