Categories: Dips 
      Yield: 8 servings 
  
      2 lb Bitter oranges 
      2    Lemons 
      1 oz Root ginger 
    140 fl Water 
      8 oz Preserved ginger, chopped 
      7 lb Granulated sugar 
  
  (The "8 servings" listinng above should be ignored....  This recipe makes 
  about 10 pounds of marmalade.)  Wash and halve the bitter oranges and 
  lemons.  Squeeze out the juice and seeds.  Strain the juice into a bowl 
  and tie the pulp, seeds and root ginger together in a piece of muslin or 
  doubled/tripled cheesecloth.  Shred peel to the desired thickness and put 
  peel and juice in a pan with the water and the bag of pulp and seeds. 
  Simmer gently for 1 1/2 to 2 hours, or until the peel is quite soft. 
  Remove the bag of pulp (squeeze over the pan as you do) and add the 
  preserved ginger.  Measure liquid, add sugar and stir over low heat until 
  dissolved.  Boil rapidly to setting point:  then can as usual.