Orange Ginger Marmalade

This is another great “off-season” canning project.  Oranges and ginger are available all year round, and this time of year, the sunshine flavor of citrus is especially appealing.

In praise of mandolines . . . they are just the thing to get very thinly sliced oranges for maralade, as well as lots of other types of cuts.  But you have to be careful.

As I was meditating on the marmalade I was going to make with my new mandoline while cutting red cabbage (I’ve used the other until the blade is so dull you can’t even cut your finger if you aren’t using the cutting guard, so I replaced it today with some Kohl’s cash and bought a new super sharp OXO) I was once again reminded that it’s not smart to get lax in the kitchen about safety.

Just as I was thinking about how I’ve never cut myself with my previous mandoline, I cut myself with the OXO.  I wouldn’t have, if I had been using the safety guard on this super sharp blade.

So Blood Orange Ginger Marmalade seems appropriate to make today.  Don’t worry — I applied direct pressure for about half an hour, and then bandaged it, and I think I’ll be alright.  Believe me, I used the guard when I sliced up these oranges and lemons . . .

Thinly slice 4 medium blood oranges and add just the pulp from the other 3 oranges.

Thinly slice 1 lemon and add.

Pour in 2 cups of sugar and 2 cup of water.  I used vanilla sugar here . . .

Stir together in jam pan, and heat over medium to low heat, until rinds start to soften and the liquid is released from the citrus pulp.  For me that was about 15 minutes.  Cover and let sit in pan overnight or at least 6 hours. Then heat to boiling, turn off heat and cover for another 3 + hours or so (I let them sit all day).

Heat ’em up again. The rinds will be somewhat candied this way.  After your third heat  add 1/3 cup lemon juice and 2/3 cups water.  Add another cup of sugar.  And 1 tsp grated ginger.

Simmer until the marmalade starts to thicken and look sultry (like this picture) and then sheet.

Ladle into hot prepared jars.  Apply seals and rings.  Process in a hot water bath for 10 minutes. Makes 3+ half pints.



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2 comments to Orange Ginger Marmalade

  • SJ

    I’m a bit concerned about using fresh ginger in a marmalade, since I’m only using a water bath to process the end product. Ginger has been really inexpensive at the local produce stand; so it seems like a yummy way to put it up for winter; but I only found recipes for candying and storing in vinegar. May I ask your source for using fresh ginger in water bath processing?

  • elizabeth

    Hi SJ — When you prepare this marmalade you heat it until boiling (kills stuff) and add enough sugar to kill the rest of the stuff. Then, if that’s not enough, you’ll put it into sterilized jars and heat it again, briefly, but enough to kill anything that is left. Hopefully that helps! I usually choose the freshest looking ginger, and get it from Sunflower, Safeway, King Soopers, Whole Foods, Sprouts, wherever it looks fresh.

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