Saturday, November 5, 2011

Orange-Ginger Marmalade

I made a whole bunch of Halloween treats for some festive gift bags. I made pumpkin bread and little ghost meringue cookies annnnnd....Orange-Ginger Marmalade! Bright orange marmalade! So fun! So yummy!

This marmalade is great on toast, on muffins, and as we discovered last night, amazing on a pork tenderloin. Make this. Go buy a pork tenderloin. Slather it, roast it, be in heaven. Literally, Sarah, Chako and I sat down for Friday dinner with this pork and there was no talking, for a long time. Just eating. Very happy end of the week.

The stars!


Pretty little pieces

Tons of orange!

Stuff in a pot

 Cook it

It should look like this soon...

Sterilized cans


Making this marmalade is a pretty messy, sticky, sweet, juicy process. Get ready to just dive in and don't try and clean too much as you go, you'll just get frustrated.

So, I give you this marmalade, and I say, make it, and put it on stuff!

Orange-Ginger Marmalade
Adapted from Food In Jars

You'll Need...
8 oranges, chopped up in to small pieces
4 cups of sugar
5 inches of fresh grated ginger
Juice of 2 lemons
1 packet of liquid pectin

Chop chop and grate. Put the orange, ginger, sugar, and lemon juice into a large pot. Bring to a boil. Let it cook for another 15 minutes to that the peel gets nice and soft. Add the pectin and let cook for another 10 minutes, until the marmalade is coating the back of your spoon. Pour (CAREFULLY!) the marmalade into sterilized jars, and then should you want to do the whole canning thing, process the jars in boiling water for 10 minutes. Be so careful. It hurts to get burned.

Oh, and these are the Halloween treats and gift bags!!

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