Orange, Coriander And Ginger Marmalade

1. 1

   Remove peel from oranges as thinly as possible with a vegetable peeler, avoiding white pith. Cut peel into thin strips. Squeeze juice; reserve juice and seeds separately. Tie orange seeds, coriander seeds and ginger in muslin bag.

2. 2

   Combine orange peel and juice, muslin bag and 4 cups water in large saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 1 hour, or until peel is soft. Discard muslin bag.

3. 3

   Add sugar; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil; boil, uncovered, without stirring, for 40 mins, or until marmalade is set. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)

4. 4

   Pour hot marmalade into hot sterilized jars, seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.