Ginger Marmalade (Irish)
Submitted by shantay
Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that’s worth the slow simmer.
This Irish ginger marmalade is a proper old-world preserve: bitter oranges, lemons, and two forms of ginger (fresh root and preserved) simmered down and set with sugar into a bittersweet, warmly spiced spread that puts grocery store marmalade to shame.
Bitter Seville oranges are traditional for marmalade because they have more pectin than sweet oranges, which means a firmer set and a complex, pleasantly tart flavor. The seeds and pulp get tied in muslin and simmered alongside the peel. All that pectin leaches into the liquid and does the gelling work once the sugar goes in.
The peel simmers for up to two hours until it’s completely soft. Don’t rush this stage. If the peel isn’t tender before the sugar goes in, it never will be. Sugar firms everything up, so what’s tough at the simmer stage stays tough forever.
Chef Tips
- Shred the peel to whatever thickness you prefer. Fine shreds dissolve into the marmalade; thick-cut chunks give you that chunky, traditional texture.
- Squeeze the muslin bag hard over the pan before discarding. That cloudy liquid is concentrated pectin and helps the marmalade set.
- Test for setting point by putting a spoonful on a cold plate and pushing it with your finger. If it wrinkles, it’s ready. If it runs, keep boiling.
- Boil rapidly once the sugar dissolves. A gentle simmer won’t reach setting point and you’ll end up with syrup.
Variations
- Add a splash of whiskey to each jar before sealing for an Irish twist.
- Use sweet oranges if Seville oranges aren’t available, but add extra lemon juice to compensate for the lower acidity.
- Stir in a pinch of ground cardamom for a more exotic spice profile.
Ingredients
Directions
Wash and halve the bitter oranges and lemons.
Squeeze out the juice and seeds. Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a piece of muslin or doubled/tripled cheesecloth.
Shred peel to the desired thickness and put peel and juice in a pan with the water and the bag of pulp and seeds.
Simmer gently for 1½ to 2 hours, or until the peel is quite soft.
Remove the bag of pulp (squeeze over the pan as you do) and add the preserved ginger.
Measure liquid, add sugar and stir over low heat until dissolved.
Boil rapidly to setting point: then can as usual.
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