Ginger Marmalade

MM: Ginger Marmalade (Irish)
Recipe via Meal-Master (tm) v8.05

Title: Ginger Marmalade (Irish)
Categories: Jams/jelly, Irish
Yield: 10 pounds

2 lb Bitter oranges
2 ea Lemons
1 oz Root ginger
140 fl Water
8 oz Preserved ginger, chopped
7 lb Granulated sugar

Wash and halve the bitter oranges and lemons. Squeeze out the juice and
seeds. Strain the juice into a bowl and tie the pulp, seeds and root
ginger together in a piece of muslin or doubled/tripled cheesecloth. Shred
peel to the desired thickness and put peel and juice in a pan with the
water and the bag of pulp and seeds. Simmer gently for 1 1/2 to 2 hours,
or until the peel is quite soft. Remove the bag of pulp (squeeze over the
pan as you do) and add the preserved ginger. Measure liquid, add sugar and
stir over low heat until dissolved. Boil rapidly to setting point: then
can as usual.

source: rec.food.recipes