Prep 15 mins
Cook 3 hrs
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!
- 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.
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!
I have never tried making a marmalade and for the first time this is a very good recipe. The only thing I did different is add some vanilla and I cooked with white grape juice instead of water, next time I think I will use orange juice instead of water, for a little more citrus taste. I defiantly will make another batch.