• 3 large oranges and
  • 1 lemon. Shred peel very fine and place in saucepan with
  • 1 1/2 cups water
  • 1/4 tsp. soda.


Cook 10 minutes, stirring continuously. Remove white membrane from skinned fruit. Add to cooked peel and water. Cover and simmer 20 minutes. Chop 2 cups crystallized ginger. Measure fruit and water, adding more water to make 3 solidly packed cups. Add ginger and 5 1/2 cups sugar. Simmer 2 minutes. Remove from heat. Stir in 1/2 cup pectin. Let stand 5 minutes with occasional stirring. Then turn into jelly glasses and seal. Makes 12 (6-oz.) glasses of jelly.

Variation: Orange and Cherry marmalade. Omit the ginger and add 2 cups coarsely chopped maraschino cherries just before adding pectin, at end of recipe.

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Submitted 6/13/05.
Source: Toll House Cookbook
Submitted By: Linda Wilson
Ginger Marmalade