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Ginger Marmalade

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

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