Orange Marmalade (improved recipe)

• 5 medium oranges
• 1 large lemon
• 8 cups of water
  
• 2 cups of sugar
• 1 heaping tsp ground ginger
• 1/2 package of pectin (about 2 tbsp)

Peel the oranges and lemon with a sharp knife taking care not to remove too much white pith along with the peel. Cut the peels into small strips about 1 1/2" x 1/8" and set aside.

Halve the oranges and lemon and squeeze out juice. Scrape off pulp and membranes of the fruit from the remaining white pith and place pulp into muslin bag, tying it securely with cotton string. Place into glass bowl along with juice and all the water. Let marinade overnight in refrigerator.

Next day remove all the contents of the bowl into large pot, bring to boil, cover and after lowering heat simmer for 2 hours or until skins have softened.

Remove muslin bag carefully and set aside in bowl. Add all the sugar, the pectin and the ginger and let rest. When muslin bag is cool to touch, gently squeeze juice into pot along with juice collected in bowl and stir. Discard muslin bag. Then bring the orange mixture back to a boil over medium heat and let boil for another 15 minutes. Remove from heat and allow to cool.

Sterilize your glass jars and lids and fill with mix, and seal lids. Stored in refrigerator it should keep for about 4 weeks. Makes two small jars.