Orange, Coriander And Ginger Marmalade

• 4 large oranges
• 1 tbsp coriander seeds, crushed
• 1 piece (2 inches) ginger, thinly sliced
• 2 1/2 lbs granulated sugar (about 5 1/2 cups)

1. Remove peel from oranges as thinly as possible with a vegetable peeler, avoiding white pith. Cut peel into thin strips. Squeeze juice; reserve juice and seeds separately. Tie orange seeds, coriander seeds and ginger in muslin bag.
2. Combine orange peel and juice, muslin bag and 4 cups water in large saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 1 hour, or until peel is soft. Discard muslin bag.
3. Add sugar; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil; boil, uncovered, without stirring, for 40 mins, or until marmalade is set. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)
4. Pour hot marmalade into hot sterilized jars, seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

oranges, coriander seeds, ginger, sugar

Taken from recipes-plus.com/api/v2.0/recipes/35922 (may not work)