Orange, Ginger & Mint Marmalade

Orange, Ginger & Mint Marmalade

The combination of orange and mint is reminiscent of the Mediterranean region, and it's a flavour twist that can light up many recipes. This delicious jam is perfect on toast or crackers, and makes a luscious glaze for roast chicken, turkey, tuna or other delicately flavored fish.
Course Breakfast, Sauce
Cuisine American, European


  • 6 large oranges
  • 2 lemons
  • 2 cups fine granulated sugar
  • 3 sprigs fresh mint leaves finely chopped
  • 1- inch fresh ginger peeled & minced


  • Cut a small slice off the navel end, and opposite end, of each orange. Slice each as thinly as possible. Leave any seeds you find in the slices for now.
  • Finely zest and then juice the lemons.
  • Place the orange slices in a large pan, and cover with water over a medium setting.
  • As it comes to a boil, add the lemon zest, lower the heat and let it simmer for about an hour.
  • Remove any seeds you find, and save them in a muslin bag you can boil.
  • Process the remaining orange slices in a food processor.
  • Add the pulp mixture back to the pan, along with the muslin bag of seeds, lemon juice, ginger and sugar. Heat at a medium low setting, stirring gently until the sugar has dissolved.
  • Let it simmer at a boil for about 20 minutes, until thickened.
  • Remove the seed bag, and skim any froth from the surface of the jelly.
  • Let it cool for about 5 minutes, and stir in the mint. Let it steep for a minute or two.
  • Pour the jelly into clean, sterilized jars, and seal tightly.
  • Store in the fridge, or process the jars in a water bath for about 10 minutes to store in a cool, dark place for up to a year.
Keyword Lemons, Oranges
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