I have a big saucepan of seville oranges chopped and soaking which I'm about to cook. OH says I should make some of them into Ginger Marmalade by adding some of the lump ginger in syrup. But my ginger marmalade recipe doesn't have oranges in at all - just crystallised ginger.
I made apple and ginger jam last year. I just made up an apple jelly and added some crystallized ginger after adding in the sugar. Not very gingery but ok.
I don't see why it wouldn't work.
Any chance of putting up your ginger marmalade recipe, please? :)
My book* says 2lb crystallised ginger, 3 pints water, 4 lb sugar, 1teasp ground ginger. Chop ginger small. Boil sugar & water to syrup, add ginger, boil till set. Put in warm jars & cover at once.
* the Woman's Own cookbook that was on offer from the magazine just as I was off to college more than 50 yrs ago.
I'd cooked my oranges and was waiting for the sugar to dissolve / eating lunch, and OH has made himself half a jar by adding 2 round lumps of Opies Stem ginger (in syrup), chopped up into some of the fruit. The kitchen smells vey gingery. We shall see. Or he will since I don't like ginger, or marmalade. Now to cook the rest.
We have plenty of apples, and one year I made loads of apple jelly flavoured with spices Apple & ginger (powdered) Apple & cinnamon A & cloves etc. Also Rhubarb & ginger jam
But we prefer other jams - plum, damson, greengage, blackcurrant. So I don't bother now. Apple jelly looks pretty though.