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Lower-Sugar Double Ginger-Orange Marmalade

Makes: 100 servings
Serving size: 1 tablespoon Yield: 8 half-pints
Prep 1 hr 30 mins Cook 30 mins Process 5 mins
Lower-Sugar Double Ginger-Orange Marmalade
  • 14 - 16  large oranges (8 to 10 pounds)
  • 2 1/2  cups  water
  • 1/8  teaspoon  baking soda
  • 1  cup  coarsely snipped crystallized ginger
  • 2  tablespoons  ginger juice
  • 4  cups  sugar
  • 1 1 3/4 ounce package  powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

1. Using a vegetable peeler, remove the peels from 5 or 6 of the oranges. Cut peels into very thin strips; measure 1 cup orange peel strips.

2. Using a paring knife, cut off and discard stem and blossom ends from all of the oranges. Cut away the peels (if present) and any white portions on the oranges. Working over a bowl to catch the juices, section the oranges (you should have about 4 cups orange sections with their juices).

3. In a large saucepan combine orange peel strips, the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Stir in orange sections with their juices, crystallized ginger, and ginger juice. Simmer, uncovered, for 10 minutes more. Measure exactly 5 1/2 cups of the orange mixture; discard any remaining mixture.

4. Transfer the 5 1/2 cups orange mixture to a 6- to 8-quart heavy pot. In a small bowl stir together 1/4 cup of the sugar and the pectin; stir into orange mixture. Bring to a full rolling boil, stirring constantly. Quickly stir in the remaining 3 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

5. Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

6. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.

Nutrition Facts (Lower-Sugar Double Ginger-Orange Marmalade)
  • Servings Per Recipe 100,
  • cal. (kcal) 51,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 13,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 11,
  • pro. (g) 0,
  • vit. A (IU) 60,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 9,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 3,
  • Potassium (mg) 78,
  • calcium (mg) 13,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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