Makes approx 6 pints.
Ingredients:
2 lbs oranges (Cara cara, blood or seville - navel will do if need be)
1 lemon
80 fl oz water (5 pints US, 4 pints UK)
4 lbs sugar
4 oz fresh ginger, peeled and grated.
6 1 pint canning jars with lids.
Method
Put the water in a large heavy-based saucepan, and start to heat
Meanwhile, juice the oranges and lemon, setting aside all seeds
Slice the rind and pith of the oranges and lemon into small 1/8 inch x 1/2 inch strips, adding it to the water pan as you go.
Put the seeds into a small muslin bag or tea-ball, and add to the pan.
Simmer for 2 hours, until peel is soft.
Put a few small saucers in the freezer
Remove pips from the pan, and add the sugar and the ginger.
Bring to a rolling boil.
Test every 10 minutes for set - put a teaspoon of the mixture onto a frozen saucer and let it cool. It's done if it cools to the consistency you want after a minute or so - if you draw your finger through it, and it separates cleanly, no loose liquid.
Pour into the waiting jars, and seal with the lids. Invert whilst they cool (the hot mixture will sterilize everything, including the lids).
Notes:
This didn't come out with much of a ginger flavor, though it was powerful during the cooking. Maybe just dump it in at the end, instead of with the sugar?
This didn't really gel the way I wanted it to. Make sure you don't use seedless oranges, the seeds are where the pectin comes from
Apparently you're meant to get a fairly rapid boil going during the second phase.
Overset - don't cook this too long, evaporating all the water rather than setting the pectin.