Orange and Ginger Marmalade Recipe

The time of year has come for something interesting to happen in the kitchen and what could be more satisfying than making marmalade! Not only that this year I have found a brilliantly satisfying ceramic knife to use, a Rocknife – see image below. This knife makes slicing the orange peel easy to slice and it peels and slices the ginger incredibly. Ginger is usually quite coarse to cut, but these knives make it a pleasure.

• 4, large Seville oranges
• 4, large roots of ginger finger sized
• 1kg Preserving sugar

Method

1. Squeeze the juice from the oranges, put the juice into a large saucepan. Save the pips and pith.
2. Scrape out the rest of the pith. Put the pith and pips into a jam or muslin bag, tie with string at the top and place it in the pan too. Pectin is in the pith and pips and will be released when boiling.
3. You should have the orange skins left. Slice these up thinly, put them into the pan.
4. Peel the ginger and then slice thinly, put into the pan also.
5. Add 1.5lts of water to the pan and bring it to the boil, then let it simmer for 1 ½ hours, until it has reduced.
6. Take the muslin out of the pan and squeeze all the juice out.
7. Now add the preserving sugar, stir this in until it has dissolved. When it has dissolved let it boil for 15-20 minutes. During this time get your jars ready, by making sure that they are clean and warm.
8. Test to see if the marmalade is set by putting a few drops onto a cold saucer, when it has cooled it should wrinkle when you push it with your finger.
9. Pour into jars when ready and close the lids immediately.

And to celebrate all this Marmalade Making we’d like to offer you 20% off all Green Ceramic Knives, whether individual or in a set, exact prices are on the website and I think the offer expires at the end of March.