Recipe by Northern_Reflectionz
According to the recipe, this appeared in the Winnipeg Free Press in 1938. I have adapted it for modern times, as it talks about 'removing from the fire' etc. If you like ginger, you will LOVE this recipe!
Top Review by AKACapra
this was one of the first recipes i got off line, and it is a winner! My Grandmother is hooked on this rather pricey ginger marmalade from england, this is better. It does make well over 2 pints, although i have never made a single batch. I shred all my fruits in the F.P. and you will have to clean the blade when you do the ginger if you are doing a large batch, as the ginger has alot of fiber. this is great as a jam but also a wonderful glaze over chicken or pork, top brie and bake, or just grab a spoon and enjoy!
Directions See How It's Made
- Peel carrots and put through a food chopper, or grate them.
- Cover with water, add the finely chopped ginger and simmer til carrots are tender.
- Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
- Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
- Add 2-3 cups of sugar for each cup of fruit mixture.
- Bring to a boil and cook gently until jam is thick and clear.
- Pour into hot, sterile jars and seal.