Orange Marmalade
4 Seedless Oranges
2 Lemons (4-5 lb total)
8 cups water
8 cups granulated sugar (about 4½ lb)
¼ teaspoon cinnamon, optional
Scrub the fruit carefully. Dry. cut off a bit of the ends.
Cut lengthwise, theen cut into thin quarters. Discard seeds.
Place sliced fruit and any juice in a pot with the water and bring to
a boil. Remove from heat and add sugar, stirring to dissolve. Cool to
room temperature and cover and let sit overnight.
Bring mixture to a boil over high heat, and reduce to a simmer and
simmer for 2 hours. Then return to a fast boil and boil for 30 minutes or
so, until temperature reaches 220º on a candy thermometer. Pour into
sterilized jars, and process for 15 minutes in boiling water. Store for
up to 1 year.
Process instructions
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Candied Ginger
1 cup sliced Ginger
3 cups Water
3 cups Sugar
Peel the ginger and slice it into rounds about 1/8 inch thick. For
every cup of ginger slices, bring 3 cups water and 3 cups sugar to a
boil in a large sauce pan. When the sugar is completely dissolved, add
the ginger and boil for 45 minutes, until the ginger is sweet and
tender. Drain the ginger, reserving the liquid. Place the ginger on a
rack to dry for 30 minutes, then toss it with enough granulated sugar
to coat. Let it dry on wax paper and then store in an airtight
container.
Boil the reserved liquid until it is reduced to a syrup with a
consistency somewhere between maple syrup and honey. This will
intensify its flavor. This syrup can be used for pancakes, waffles, or
ice cream, and is an extra bonus for making your own candied ginger.
The ginger is delicious eaten as candy, and can also be used in
recipes calling for candied ginger. If you don't want to make it
yourself but don't want to spend a fortune for it, look in an Asian
grocery store, where the price will be much less than it is at the
supermarket.
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Candy