Ginger Citrus Marmalade

1. 1

   Cut citrus into segments, removing all membranes, pith and seeds (this will add the pectin that thickens the marmalade).

2. 2

   Place the membranes, pith, and seeds into a piece of cheesecloth and tie it up (pectin bag).

3. 3

   Add citrus segments, ginger, water and pectin bag to a pot.

4. 4

   Boil over medium-high heat until the segments are soft (about 35 minutes).

5. 5

   Take mixture off the stove and remove the pectin bag.

6. 6

   When the bag has cooled, squeeze it over the pot to remove any remaining pectin.

7. 7

   Add sugar and return the mixture to the stove.

8. 8

   Boil for about 35 minutes but you may want to keep your eye on it after 15 minutes.

9. 9

   It should reach 220 degrees Fahrenheit and be thickened.

10. 10

    OR, use good canning methods to preserve for a gift.

11. 11

    Serve when cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.