Ginger citrus marmalade

This week, my boyfriend and I made marmalade, one of my favourite things to do, especially in autumn. We decided to try and make a small batch for once, since it's only the two of us who's going to enjoy it. We successfully halved a recipe, and was left with two jars of delicious marmalade - perfect!

We followed a recipe from a book given to me for my birthday two years ago, Pickles and Preserves, and I will give it to you in full as written in the book, for you to make also, if you like!

"Ginger Citrus Marmalade" 
To make 1.3 kg, or 3 lb of marmalade, you'll need:

"4 limes, (preferably unwaxed), scrubbed
2 large lemons (preferably unwaxed), scrubbed
2.5 cm/1-inch piece fresh ginger, peeled and chopped
1.2 litres/2 pints water
2 tsp ground ginger
about 900 g/2 lb preserving sugar
115 g/4 oz stem ginger, chopped

Cut off and discard both ends from the limes and lemons and wash the fruits thoroughly. Place in a large saucepan together with the chopped ginger and the water. Bring to the boil then reduce the heat, cover and simmer for 1 1/2 hours, or until the fruits are soft."



"Cool slightly, then drain off the liquid and reserve. Chop the fruits as finely as possible, discarding the pips. Return the chopped fruit to the rinsed-out saucepan or a preserving pan, together with the reserved liquid and the ground ginger. Add the sugar, allowing 450 g/1 lb sugar for every 600 ml/1 pint liquid. Heat gently, stirring frequently, until the sugar has completely dissolved. Bring to the boil and boil rapidly for about 15 minutes, or until setting point is reached." (I'd recommend boiling the marmalade for at least double that time, to achieve a nice jelly-like consistency.)



 "Remove from the heat and leave to cool for 5 minutes, then stir in the stem ginger. Ladle into sterilized jars and cover the tops with waxed discs. Seal with lids while hot, then leave to cool before labelling. Store in a cool, dark place. Once opened, store in the refrigerator."

Then, enjoy!



Photos taken with my Canon EOS 400d, with my 50mm lens. 

All text in quotation marks are copyright Parragon Books Ltd.