- 3 medium oranges
- 2 lemons
- 11⁄2 cups cold water 375 mL
- 1 bottle (6 oz/170 mL) preserved ginger
- 6 cups granulated sugar 1.5 L
- 1 bottle (6 oz/170 mL) maraschino cherries, drained and chopped (add extra green cherries as well — colorful!
- 1 pouch liquid pectin
- Wash oranges and lemons. Slice paper thin. Discard seeds. Put into large kettle. Add water and bring to a boil. Turn down heat, cover and simmer about 30 minutes, until rinds are tender and transparent. Stir occasionally.
- Drain ginger, saving syrup. Chop ginger finely. Add sugar, chopped ginger, ginger syrup and cherries to orange-lemon mixture. Turn heat to high and bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin. Continue stirring and skimming for 5 minutes.
- Ladle into hot, sterilized jars, leaving 1⁄4 inch (0.5 cm) headspace. Wipe rims and seal with two-piece canning lids. Process in a boiling water canner for 5 minutes. Check seals and refrigerate any jars that are not sealed.
- Makes about ten 8-oz (250 mL) jars.
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