Marmalade came to its present incarnation in Scotland hundreds of years ago, but took hold more slowly in other parts of the world. Today, orange marmalade is often part of the triumvirate of jams gracing the breakfast table. Its combination of intense peel and jam is just the right taste to highlight a freshly toasted slice of bread slathered with butter. But don't forget to use it as the Scots do, on everything from roast meats to desserts.
2 lbs Seville oranges
1 oz fresh ginger
3 ½ qts water
4 oz crystallised ginger, finely diced
4 ½ lb sugar
1. Wash the Seville oranges thoroughly, soaking in hot water if needed to remove dirt from the skin. Halve the oranges and lemons and squeeze the juice out. Strain the juice into a bowl, reserving the seeds.
2. Strip the flesh from the oranges and lemons, reserving, and slice the rinds into thin strips. Place the reserved seed and pulp into cheesecloth, tie with kitchen twine and set aside.
3. In a large stainless steel pot, combine the orange and lemon peel, the cheesecloth and the water. Bring to a boil and simmer until the peel is very soft, at least two hours.
4. Remove the cheesecloth bag, stir in the candied ginger and the sugar. When the sugar has dissolved, boil until the marmalade is at gel stage, about 30 minutes.
5. Take the marmalade off the heat, cool slightly, then can and simmer for 10 minutes.