Simple Orange-Ginger Marmalade
Simple Orange-Ginger Marmalade is a condiment that serves 4. One serving contains 1340 calories, 4g of protein, and 1g of fat. For $1.93 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. This recipe from The Naptime Chef has 51 fans. A mixture of ginger root, lemon juice, liquid pectin, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 24 hours and 45 minutes. With a spoonacular score of 51%, this dish is solid. Try Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting, Orange Marmalade Cookies with Orange Zest Icing, and simple sriracha marmalade glazed salmon for similar recipes.
Servings: 4
Preparation duration: 1440 minutes
Cooking duration: 45 minutes
Ingredients:
4 inches ginger root, peeled and grated
2 tablespoons lemon juice
1 3-ounce packet liquid pectin
8 cups chopped oranges (instructions below), measure AFTER the oranges are chopped (about 11 oranges)
6 cups sugar
Equipment:
pot
knife
Cooking instruction summary:
Top and tail the oranges and slice them in half from north to south. Remove the pithy core with a paring knife. Slice each orange half into 1/8-inch thick slices, or as thin as you like. Measure 8 cups of slices then put them into a large stockpot and add 8 cups of water. Let this mixture sit for 24 hours, or up to 2 days.Put a ceramic plate in the freezer. Add the sugar, ginger, lemon juice, and pectin and bring the mixture to a boil for one minute. Reduce the heat to a simmer and stir the mixture for about 40-45 minutes, or until it coats the back of a spoon. Dab some on the plate that was in the freezer, tilt the plate, and see how quickly the liquid runs down to the bottom of the plate. If it runs quickly it isn't ready, if it runs slowly it is ready. Scoop the marmalade into sterilized jars and process in a hot water bath if desired.
Step by step:
1. Top and tail the oranges and slice them in half from north to south.
2. Remove the pithy core with a paring knife. Slice each orange half into 1/8-inch thick slices, or as thin as you like. Measure 8 cups of slices then put them into a large stockpot and add 8 cups of water.
3. Let this mixture sit for 24 hours, or up to 2 days.Put a ceramic plate in the freezer.
4. Add the sugar, ginger, lemon juice, and pectin and bring the mixture to a boil for one minute. Reduce the heat to a simmer and stir the mixture for about 40-45 minutes, or until it coats the back of a spoon. Dab some on the plate that was in the freezer, tilt the plate, and see how quickly the liquid runs down to the bottom of the plate. If it runs quickly it isn't ready, if it runs slowly it is ready. Scoop the marmalade into sterilized jars and process in a hot water bath if desired.
Nutrition Information:
covered percent of daily need
