Rich and sticky gingerbread with marmalade

What do you do with a surfeit of marmalade? Make ginger cake, of course! Amy served up this delight recently, and cake clubbers schanufed it down in short order. The rule of waiting until 10.15 before diving in for seconds served us badly, as several late comers turned up at the last minute and deprived us of quite so much cake, but everybody agreed that it was most excellent!

Rich and sticky gingerbread with marmalade

Make it like this recipe.

As always, I made this entirely in the food processor and deviated from the recipe. I used about 1/4 c molasses and 1/2 c golden syrup (mainly because I ran out of the former). And added chopped dates instead of raisins.

The reason for making sticky gingerbread with marmalade was an overabundance of marmalade made from this recipe. Warning: Use small fruit or you will suffer the same fate! I ended up with 15 cups of pulp!

Mighty Citrus Marmalade, from here.

About 7 x 350g jars

2 grapefruit
2 lemons
2 oranges
2 1/4 litres water
Sugar – 1 cup for each cup of fruit pulp

1/ Wash the fruit and cut into small wedges. Remove any excess pith, blemished parts and the pips.

2/ Place the fruit in a kitchen whizz.

3/ Whizz the wedges until they are chopped into fine pieces.

4/ Place all the pulp into a large saucepan and cover with the water.

5/ Bring to the boil and boil for 45 minutes until the fruit is soft.

6/ Let the fruit pulp cool down slightly.

7/ Measure the pulp in cupfuls and return it to the large saucepan. You may wish to leave the marmalade at this stage and continue making it the following day.

8/ Add 1 cup of sugar for every cup of pulp. Bring the pulp back to the boil and stir until the sugar has dissolved.

9/ Boil briskly and stir regularly until the “setting stage” is reached. This can take up to 50 minutes.

10/ Place 1 tsp of mixture on a saucer and allow to cool.

11/ Run your finger across the top of this cooled marmalade and if a skin forms across the surface, then the setting stage has been reached.

12/ Take the marmalade off the stove and cool for 10 minutes.

13/ Place into sterilised jars using a ladle or small jug and seal firmly with hot rubber-lined lids.

14/ As the jars and marmalade cool, the lids will be sucked down and may even make a popping sound. This indicates a secure sealing of the marmalade. The marmalade can be stored in a cool, dry place and will keep for a number of months.

To sterilise the jars: Wash the jars and lids thoroughly in hot, soapy water. Rinse, then place in an oven preheated to 100[Degree] for 10 minutes. Lids must be free from rust and have a rubber seal.

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Published in: on March 19, 2012 at 21:11  Leave a Comment