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1
Cut fruit in half, squeeze out juice and pulp, discard seeds.
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2
The volume of this should be approximately 4 cups.
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3
Remove zest, this should yield approximately 1/2 cup.
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4
Transfer juice, pulp and zest to a large glass bowl.
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5
Cover and refrigerate for 24 hours.
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6
This helps the peel to soften.
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7
After soaking, put the citrus in a large stockpot.
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8
Add 6 cups of water, simmer for 1 1/2 hours.
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9
A sample of the peel should feel quite tender if rubbed between fingers.
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10
Add sugar and ginger.
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11
Bring to a boil, stirring constantly with a wooden spoon.
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12
Boil hard for 20 minutes until sugar is dissolved and mixture is thickened.
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13
If the mixture foams up, add a pat of butter and the froth will subside.
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14
Test for jell-point: drop a small amount of hot marmalade on a chilled plate.
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15
Return to the freezer for 1 minute.
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16
If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
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17
Remove from heat, stir in pectin.
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18
Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
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19
** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp.
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20
This releases the natural pectin that is stored in that part of the orange.
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21
For time and ease, we eliminated that step and used store-bought fruit pectin.
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22
It worked very well.
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23
***To sterilize the canning jars, wash the containers in hot, soapy water and rinse.
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24
Boil them in a large pot for 10 minutes.
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25
Keep the jars in hot water until ready to use to prevent the jars from cracking.
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26
Dry with paper towels before filling with marmalade.
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27
Once filled, put on lids and collar.
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28
Boil again for 10 minutes to seal the jars.
