Orange, Coriander And Ginger Marmalade - cooking recipe

Ingredients

4 large oranges
1 tbsp coriander seeds, crushed
1 piece (2 inches) ginger, thinly sliced
2 1/2 lbs granulated sugar (about 5 1/2 cups)

Preparation

Remove peel from oranges as thinly as possible with a vegetable peeler, avoiding white pith. Cut peel into thin strips. Squeeze juice; reserve juice and seeds separately. Tie orange seeds, coriander seeds and ginger in muslin bag.
Combine orange peel and juice, muslin bag and 4 cups water in large saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 1 hour, or until peel is soft. Discard muslin bag.
Add sugar; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil; boil, uncovered, without stirring, for 40 mins, or until marmalade is set. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)
Pour hot marmalade into hot sterilized jars, seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.