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Orange Marmalade with pomegranate, ginger and mint
Start your day with fabulous flavour or use this delicious marmalade as a glaze on pork or add to Asian dishes too
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!
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