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1
Tie ginger in two muslin bags and bruise with a rolling pin to release its natural juices.
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2
Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan.
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3
If necessary weight the oranges with a heat-proof plate to keep them submerged.
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4
Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
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5
Warm half the sugar in a very low oven.
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6
Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl.
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7
Return cooking liquid to the pan.
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8
Allow oranges to cool until they are easy to handle, then cut in half.
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9
Scoop out all the pips and pith and add to the reserved orange liquid in the pan.
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10
Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
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11
Pour half this liquid into a preserving pan.
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12
Cut the peel, with a sharp knife, into fine shreds.
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13
Add half the peel to the liquid in the preserving pan with the warm sugar.
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14
Stir over a low heat until all the sugar has dissolved, for about 10 minutes, once sugar has dissolved add 1 bag ginger, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
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15
Take pan off the heat and skim any scum from the surface.
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16
(To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)
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17
Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then remove ginger & pot in sterilised jars, seal and label.
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18
Repeat from step 3 for second batch.
