20g fresh ginger, peeled and sliced into thin matchsticks
1 tbsp butter (optional)
Peel the skin away from the oranges and lemon, and shred to the thickness you prefer. Cut the citrus fruits in half and juice them, keeping the juice to one side. Roughly cut the remaining citrus pulp along with the pith and pips. Put the citrus pulp and pips into a muslin cloth and tie up.
Boil the kettle and pour enough hot water over the citrus strips to submerge them, leave to soak for 10 minutes.
Meanwhile, top and tail the gooseberries and add them to a large pan along with the ginger. Tie the bag of pulp to the side of the pan if you have a handle, or just throw it into the pan, making sure it’s submerged. Add the citrus strips with the water and gently cook over a low heat until the citrus strips are soft. Add the sugar and slowly dissolve. (Be patient here, you want the sugar to be dissolved before boiling, which could take 15-20 minutes). Bring up to the boil and cook for a further 10-15 minutes at a rolling boil. Skim off any scum that floats to the surface and discard.
Test the setting point of the marmalade. Once ready, stir to cool down slightly. (Adding a little butter at this stage helps to minimise any foam that has formed and helps to speed up the process).
Once the marmalade has cooled a little, add the gin and stir to mix through. Carefully pour into sterilised jars.
Recipe by Jody Spencer
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