Ingredients
- 4 cups Seville oranges
- 2 cups oranges
- 2 cups lemons
- 2 tablespoons fresh ginger, finely grated
- 4 cups granulated sugar
- 2 cups water
Instructions
- Wash and dry all citrus fruits thoroughly.
- Cut oranges in half and juice them into a large pot, reserving pulp and seeds.
- Place pulp and seeds in a muslin cloth and tie into a pouch.
- Slice citrus peels into thin strips and add to the pot with ginger and water.
- Bring mixture to a boil and cook for 10 minutes.
- Reduce heat, cover, and simmer for about 2 hours until peels are soft.
- Remove muslin pouch and squeeze juices back into the pot.
- Add sugar and stir until fully dissolved.
- Bring to a rolling boil and cook for about 20 minutes until setting point is reached.
- Let cool slightly, then pour into sterilized jars and seal.
Notes
- Use muslin pouch to extract natural pectin for proper setting.
- Stir occasionally during simmering to prevent sticking.
- Adjust ginger amount for preferred spice level.
- Test set by placing a small amount on a chilled plate.
- Store unopened jars in a cool dark place.
- Refrigerate after opening and use within 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Category: Preserve
- Method: Simmering
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
