Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Jelly and Marmalade » Orange Pomegranate Ginger And Mint Marmalade

Orange Pomegranate Ginger And Mint Marmalade

Author: Karon Grieve Published : January 2021

Recipe Video
orange pomegranate and mint marmalade pin image
orange pomegranate ginger and mint marmalade pin image
orange pomegranate ginger and mint marmalade pin image

January is traditionally the month for making marmalade for this is when Seville oranges are in season. However my orange pomegranate and ginger marmalade with mint can be made with any type of oranges and the crunch of seasonal pomegranate seeds makes it even more special and seasonal too.

orange pomegranate ginger and mint marmalade with spoon at side of jar and toast in front

Why you’ll love this recipe

Juicy sweet oranges, the almost bitter pop and crunch of the pomegranate seeds. The punchy heat of ginger and the cool herbal hint of the mint. This is one hell of a flavourfest.

Everyone loves a lively marmalade to wake up their toast in the morning, and this one’s a winner.

You can use this marmalade as a glaze for roasts, in gravy and even in some Asian recipes too.

jat of marmalade with ingredients beside it

Scottish marmalade

Marmalade all started in Scotland way back when a ship load of oranges from Seville got stuck in the port at Dundee and a Mrs Keeler took them on and turned them into an orange jam. The Keelers went on to be famous producers of marmalade and jams and are known worldwide.

Pomegranates

Pomegranates are botanically classified as Punica granatum. The name comes from two French words, “pome” and “granate” literally meaning “apple with many seeds”.

Though usually, the standard red variety is all the general public is exposed to, Pomegranates can range in color fruit from pink, white, yellow and purple. In fact, it is estimated that there are some 500 different cultivars of Pomegranate grown world-wide.

The Pomegranate is referenced throughout historical legend and lore. In Greek myth, Hades, god of the underworld, tricked Persephone into eating Pomegranate seeds and forced her to return back to him every winter, making her goddess of the underworld.

Biblically, though the apple commonly appears in depictions of the Garden of Eden, many people actually believe that the pomegranate was the real forbidden fruit.

ingredients

Ingredients for this orange and pomegranate marmalade

Not many ingredients for you to worry about here folks. Just oranges (I used normal oranges not Seville oranges), pomegranate, fresh ginger root, mint and sugar.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

  • oranges in food processor
  • cooking the marmalade

Making marmalade

A lot of people are put off making marmalade having visions of spending hours finely chopping orange peel then boiling the stuff for simply ages.

Relax my friends, this is easy – I just simmered the oranges in water for an hour to soften these guys up.

Next I chopped my oranges into quarters and put this through my food processor. I use the pulse switch so I can keep checking to see how rough the chop is.

You don’t want just switch the thing on and leave it or you’ll end up with orange pulp.

Alternative method

If you want more texture then keep half the peel aside and finely chop with a knife and then add this to the pulp when cooking.

This half and half method gives your orange and pomegranate marmalade a bit more texture which is always nice.

Put the orange pips/seeds in a muslin bag and chuck this in your preserving pan along with the orange pulp, pomegranate seeds and juice, grated ginger and sugar.

Heat gently till the sugar dissolves then boil till you get that magical setting point. You add the chopped mint at the last minute before potting into sterilised jars.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

marmalade in glass dish with spoon on top

The inspiration for this marmalade

I came up with this marmalade recipe before Christmas. The ingredients are all really rather festive with oranges, pomegranates and ginger being the stars of the show.

I will freely admit that there isn’t anything very festive about mint but it does work rather well in this marmalade.

spoon on top of jar with toast and marmalade in front

How much marmalade does this recipe make?

I got 4 x 350g jars of orange, pomegranate, ginger and mint marmalade from this recipe. Want more? Then just multiply the ingredients to suit yourself.

How long will this marmalade keep?

It will keep in a cool dark place for up to a year. If you really want to you can water bath can it for  10 minutes.

Using this marmalade

Okay so your morning toast is by far the most obvious use for your marmalade but this orange, pomegranate, ginger and mint marmalade has so many more uses.

Use it to add some extra flavour for gravy, especially for chicken, turkey or pork.

You can thin the marmalade a little with water and use it as a glaze when roasting a ham/gammon or pork joint.

This is a great marmalade to add to your cheeseboard and goes particularly well with an extra mature cheddar.

Spread it on your toasted cheese sandwich.

Add it to a sweet and sour pork stir fry for an extra element of flavour.

This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.

larder links

Looking for more delicious marmalade ideas to try? Then check these out before you go;

Scotch whisky and ginger marmalade

Spicy citrus jam/marmalade

Spiced cranberry and orange marmalade

Mediterranean fig and lemon marmalade

Hot and spicy red pepper marmalade

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
orange pomegranate ginger and mint marmalade with spoon at side of jar and toast in front

Orange Marmalade with pomegranate, ginger and mint

Karon Grieve
Start your day with fabulous flavour or use this delicious marmalade as a glaze on pork or add to Asian dishes too
4.67 from 3 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course preserves
Cuisine Scottish
Servings 60 servings
Calories 80 kcal

Ingredients
 

  • 1 kg oranges
  • 2 pomegranates
  • 1 tbsp grated fresh ginger
  • 1 kg sugar
  • 2 tbsp chopped fresh mint

Instructions
 

  • Place the oranges in a pan and cover with water. Bring to boil, lowe heat and simmer for about an hour to soften them up. You should be able to slide a skewer right through them when done. Drain and cool.
  • Chop oranges into quarters and save pips/seeds in a little muslin bag
  • pulse the orange flesh and peel in food processor
  • place the seed bag, orange pulp, pomegranate seeds and juice plus ginger and sugar in a preserving pan and heat gently to dissolve sugar
  • boil for approx 20 minutes till setting point is reached then stir through the chopped mint
  • pour into sterilised jars

Video

Notes

Check out this post for knowing the setting point of your marmalade.
Here is how to sterilise jars and bottles.
This recipe will make 4 x 350g jars of marmalade
This marmalade will keep for up to a year in a cool dark place.
Use this delicious marmalade on your toast in the morning plus as a glaze for roasting meats, in Asian dishes and with a cheeseboard too.

Nutrition

Calories: 80kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 53mgFiber: 1gSugar: 19gVitamin A: 45IUVitamin C: 10mgCalcium: 8mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword breakfast, marmalade
Tried this recipe?Mention @LarderLove or tag #LarderLove
orange pomegranate ginger and mint marmalade pin image

Filed Under: ALL RECIPES, Jelly and Marmalade, Winter

« Fruit And Nut Chocolate Haggis (+ video)
Yogurt Cake With Marmalade And Pistachios »

Comments

  1. Tanya Muttitt says

    January 20, 2021 at 12:20 pm

    4 stars
    Does it set with just 1kg sugar ?? Just asking

    Reply
    • Karon Grieve says

      January 20, 2021 at 1:06 pm

      Hi Tanya
      I am a little confused by your question as I develop and make all the recipes I put on my blog and share the exact quantities I have used to make them. So yes, in answer to your question it does set with 1 kilo of sugar otherwise I would have put a different measurement of sugar in the recipe.
      K

      Reply
  2. Veenas says

    January 21, 2021 at 10:00 am

    5 stars
    Orange Marmalade with pomegranate, ginger and mint is the Nice Combination. A Very Yummy Wonderful Recipe in Breakfast Time !!! Thank You !!!

    Reply
    • Karon Grieve says

      January 21, 2021 at 11:50 am

      Hi Veenas
      Glad you like it so much
      K

      Reply
  3. Ani says

    November 27, 2022 at 2:03 am

    The recipe calls only for pomegranate seeds but the direction mentioned seeds and juice. Do you press the pomegranate seeds to separate the juice before you cook them?

    Reply
    • Karon Grieve says

      November 29, 2022 at 9:06 am

      Hi Ani
      You follow the recipe card at bottom of post, I don’t put everything in the actual blog post, the full method is in the recipe card, here is the step – place the seed bag, orange pulp, pomegranate seeds and juice plus ginger and sugar in a preserving pan and heat gently to dissolve sugar. You just add the seeds and juice the comes out when removing the seeds
      K

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

3 ingredient dried apricot jam
rich and creamy mushroom soup
Abernethy biscuits
homemade garlic oil
winter vegetable soup
beetroot chutney by larderlove.com

Christmas Recipes

marmalade vodka liqueur
mincemeat brownies
bowl of cranberry sauce
cranberry chutney
mulled wine jam
15 minute leftover turkey stirfry in bowl
brussels sprouts with chorizo
coconut and almond snowballs in box

See more Christmas recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 51