---------- Recipe via Meal-Master (tm) v8.04
  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.