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LOCATION: Recipes >> Preserving >> Ginger Marmalade 02

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Ginger marmalade

Two pounds of crystallised ginger, one teaspoon of ground ginger,
four pounds of preserving sugar, three pints of water. Having boiled
the sugar and water to a syrup, add the ground ginger, and the
other ginger cut into very small pieces; let the whole boil until
it will set upon a cold slab or plate.

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