Orange, Ginger and Pinapple Marmalade - Using the Oranges

Our Lucy has an amazing Orange Tree
We have oranges loads of them
I have been trying to find ways of using them

Of course I juiced some
after a few days as the juice took on, a not off, but stronger taste. I decided to make some syrup
which is beautiful over ice cream

Haven’t got quantities but it was about 1/3 sugar 2/3 squeezed orange juice

I had an unsuccessful try at making orange crisps
They certainly didn’t look like Martha Stewarts and the skin was very bitter

So I persevered and finally found a recipe for Orange Marmalade,
which also had Crystallised Ginger and Crushed Pineapple 
On a website called Susan Can Cook
Thank you Susan I am very proud of it
So to make this Marmalade
My oranges were odd sizes so I ended up with about 3 cups of peeled oranges
I used a special sugar designed Jams not sure if it made any difference

This should make 4 medium size jars
e.g peanut butter size

So :You need
Zest and segments of 5 large oranges
4 cups water
2 x 400 gms crushed pineapple in juice
Heaping 1/3 cup crystallised ginger, diced small
Juice of one lemon
1 Kg Sugar

Thoroughly clean jars and lids
Make little circles of Baking paper to line the lids
While the marmalade is cooking place the jars in a heated oven 160C to help sterilize and so they won't crack when you add the very hot jam
Place several saucers in the freezer.

Peel the zest from the oranges and chop
Remove the white pith and discard

And segment the oranges
Place the zest and the diced ginger in a heavy bottomed sauce pan with 4 cups of water.
Bring to a boil. Reduce heat and simmer 30 minutes.

Place orange segments, pineapple and juice and lemon juice in a large heavy bottomed stock pot. Add the simmered zest, ginger and the poaching liquid to the fruit. 
Add the sugar.

Bring to a boil. Boil until marmalade reaches gel stage -
Stir every so often to make sure it doesn't catch
This will take 30-40 minutes.

To test set, pull one of the saucers out of the freezer and scoop a teaspoon of the marmalade onto it. Allow to cool.
If it mounds or makes wrinkles when you push it, it is done.

Remove from heat.
Stir for 2-3 minutes to distribute fruit.
Carefully ladle into hot prepared jars.
Wipe rims and top with lids and rings.

This should make 4 medium size jars
e.g peanut butter
Look At That

Just toasted a crumpet
Butter melting all over it
Topped with MY Marmalade
It was delicious
Well!!! I'm a very proud person