Yield: 7-8 half pint jars
6 Seville oranges (or other thin-skinned orange) juice of 2 lemons
8 c. water
8 oz. crystallized ginger, chopped
1 tsp ground ginger
4 lb. sugar
Remove orange zest and slice into fine slivers; remove pith. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl.
Tie the seeds and put in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hr.
Put the contents of the bowl into a large preserving pan; bring to a boil,
then simmer for 1 1/2 hr.
Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 min.
Remove from heat and let cool for 5 min.
Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 min.
Thanks to Sandy Campbell for the recipe