Orange marmalade is deliciously sweet and bitter. This simple recipe includes ginger for an extra special flavour. Use Seville oranges when you can get hold of them, but out of season any oranges will do.
Sterilise 5 jam jars by either running through the dishwasher, or washing well then putting in a low oven until dry.
Place a small plate into the freezer (for checking doneness later)
Cut the oranges in half and squeeze out the juice into a preserving pan or large saucepan (saving the pips).
Cut each orange half in half again into quarters and use a metal spoon to scrape the pith( white membrane) from the peel (save it).
Place the pips and pith onto a square of muslin cloth and tie into a bundle with string.
Finely cut the orange peels into shreds with a sharp knife, then place it into the pan, along with the orange juice, lemon juice, chopped ginger and muslin bag of pith and pips. Add 2.5 litres (4 pints) of water, then bring it to the boil, reduce the heat and simmer for 2 hours.
The peel will soften and the mixture will reduce.
Remove the muslin bag carefully (it will be hot) squeeze all the liquid back into the pan. This contains pectin which will help the marmalade set.
Add the sugar to the pan over a low heat, stirring regularly until completely dissolved. Bring to the boil, then reduce the heat and simmer rapidly (without stirring) for 20 minutes, skimming off and discarding any froth that forms on the surface.
Take the pan off the heat, then take the plate out of the freezer and spoon a small amount of the marmalade onto it. Leave it for a few seconds, then use your finger to push it. If it wrinkles, then the marmalade is ready. If not, place the plate back in the freezer and the pan back on the heat and continue simmering for 10 minutes, then try again.
Leave the marmalade in the pan off the heat for 10 minutes, then transfer to the sterilised jars.
Store in a cool, dry place until ready to use, then store in the fridge once opened.