Ginger Marmalade from 1916 Recipe Book

Ginger Marmalade

Peel forty small oranges, divide each into four. Put in a preserving pan, cover with water, and boil with water, and boil to pulp, strain. To every pint of juice allow a pound of sugar. Cut into small pieces one pound of green ginger, add it to juice, after bringing this to the boil. Boil for an hour, or until it will set.

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ginger marmalade

 

 


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