Ginger Citrus Marmalade
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
1 batch
ingredients
directions
- Cut citrus into segments, removing all membranes, pith and seeds (this will add the pectin that thickens the marmalade). Place the membranes, pith, and seeds into a piece of cheesecloth and tie it up (pectin bag).
- Add citrus segments, ginger, water and pectin bag to a pot.
- Boil over medium-high heat until the segments are soft (about 35 minutes).
- Take mixture off the stove and remove the pectin bag.
- When the bag has cooled, squeeze it over the pot to remove any remaining pectin.
- Add sugar and return the mixture to the stove.
- Boil for about 35 minutes but you may want to keep your eye on it after 15 minutes. It should reach 220 degrees Fahrenheit and be thickened.
- OR, use good canning methods to preserve for a gift.
- Serve when cool.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.