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Ginger Marmalade (Irish)

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      Title: GINGER MARMALADE (IRISH)
 Categories: Dips
      Yield: 8 Servings
 
      2 lb Bitter oranges
      2    Lemons
      1 oz Root ginger
    140 fl Water
      8 oz Preserved ginger, chopped
      7 lb Granulated sugar
 
  (The "8 servings" listinng above should be ignored.... This recipe
  makes about 10 pounds of marmalade.)  Wash and halve the bitter
  oranges and lemons.  Squeeze out the juice and seeds. Strain the
  juice into a bowl and tie the pulp, seeds and root ginger together in
  a piece of muslin or doubled/tripled cheesecloth.  Shred peel to the
  desired thickness and put peel and juice in a pan with the water and
  the bag of pulp and seeds. Simmer gently for 1 1/2 to 2 hours, or
  until the peel is quite soft. Remove the bag of pulp (squeeze over
  the pan as you do) and add the preserved ginger. Measure liquid, add
  sugar and stir over low heat until dissolved. Boil rapidly to setting
  point:  then can as usual.
 
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