MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Ginger Marmalade
       Yield: 7-8 half pint jars
 6 Seville oranges (or other thin-skinned orange) juice of 2 lemons
 8 c. water
 8 oz. crystallized ginger, chopped
 1 tsp ground ginger
 4 lb. sugar
 Remove orange zest and slice into fine slivers; remove pith. Halve oranges
 and lemons, remove seeds and squeeze the juice into a large bowl. Tie the
 seeds and pitch in a cheesecloth bag. Chop the oranges and put them and
 the bag in the bowl. Add the water, cover and leave for 24 hr. 
 Put the contents of the bowl into a large preserving an; bring to a boil,
 then simmer for 1 1/2 hr.
 Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring
 back to a boil and boil briskly for 10 min. Remove from heat and let cool
 for 5 min. Stir well again, then pour into hot, sterilized jars; seal and
 process in boiling water bath for 5 min.