Earl Grey Orange Marmalade With GingerIngredients:6 or 7 oranges3 cups freshly brewed Earl Grey tea (or water if you prefer)2 cups sugar (more or less depending on taste/ sweetness of the oranges)1” piece of ginger1/4 tsp salt1 tsp butter (optional)Method:Wash and dry the oranges. Using a zester or a grater, zest or finely grate the skin of 3 oranges. Using a potato peeler, peel the skin off 2 of the oranges and using a knife, finely shred the peel. You may cut them into thicker slices if you like chunky pieces of peel in your marmalade. Also use the smallest holes on the grater and grate the ginger.Line a large pot with muslin cloth such that the edges of the muslin hang over the side. Now cut all the oranges and squeeze out the juice into the muslin lined pot. The muslin will catch the pips. Once all the oranges have been squeezed, put them also into the muslin and tie them all up in the muslin cloth into a pouch/ bag and keep aside.Add the 3 cups of water to the juice in the pot and add the shredded peel, the zest and the grated ginger as well. Put the muslin bag also into the pot pushing it into the liquid. Bring the liquid to boil, and then turn down the heat and let it simmer so that the peel is cooked, soft and translucent. This should take about 40 minutes to a little over an hour approximately and longer if the peel is cut thicker.Take the pot off the heat. Now carefully lift out the muslin bag and keep it on a plate until it has cooled enough to handle comfortably. Squeeze out all the liquid from the bag back into the pot and discard the contents of the bag.Now add the sugar, the salt and the butter (if using) to the pot and put it back on the stove. Bring the marmalade to a rolling boil (the marmalade will look like it’s “rolling” at the edges) and let it boil for about 10 to 15 minutes. If you haven’t used butter you will find froth forming on the top. This froth will make your marmalade cloudy if left in, so skim it off if you want clear marmalade.The marmalade should start to thicken. Use the ‘wrinkle’ test to confirm if it has thickened enough. Take a little of the marmalade and put it on a cold plate. Leave it for a couple of minutes. If a thick skin forms and “wrinkles” when you move a finger through it, then it’s ready. Otherwise cook it a little longer.
Let the marmalade cool and then transfer it to sterilized jars and store. This recipe makes one medium sized jar of Orange Marmalade.