No need to wait until marmalade season - this marmalade can be made at any time of the year very quickly and easily at a fraction of the cost of bought jars!
- 1 can unsweetened Marmalade Pulp
- 3lb 4oz Sugar
- 8 oz preserved Ginger, finely chopped
- Wash and sterilise the jam jars and place in a warm oven.
- Make marmalade according to the directions on the can, adding ginger when sugar has dissolved.
- Pot in the usual way.
Demerara sugar can be used for a fuller flavour and darker colour.
You could experiment with other flavours, for example with lime or lemon juice.