Orange + Ginger Condiment

Course: Appetizer
Keyword: ginger
Author: Reni Erskine

Ingredients

STEP 1

  • 5 Large navel oranges thinly sliced and chopped
  • 3 cups water
  • 1 teaspoon Pomona Calcium Powder
  • 3 lbs sugar
  • 3 teaspoons Pomona pectin
  • 1 lbs fresh ginger peeled and chopped
  • 2 cups orange juice
  • 1 lemon zest and juice

Instructions

  • Mix Calcium powder with water, set aside
  • Stir pectin with sugar in another bowl
  • Place oranges and water mixture in large saucepan, bring to a boil, turn down to simmer
  • Add sugar mix slowly, then stir hard
  • Simmer for 40 minutes

STEP 2

  • Add ginger, orange juice, lemon zest and juice to saucepan
  • Bring back to brisk simmer.
  • Place empty canning jars in preheated oven at 225°F for 20 minutes. Put new canning jars into hot water to heat up. Quicky fill hot jars and seal.

Notes

Memphis Herb Society
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