A prudent bear always carries a spare marmalade sandwich...
Orange, Lemon and Ginger Marmalade
This warming twist on the classic breakfast spread comes courtesy of Nigel Slater, who believes that "The standard recipe for an everyday pot of breakfast marmalade is twice the weight of sugar to fruit. If you boil it for long enough, with the correct ratio of water, you will end up with little pots of amber success".
Success starts the night before with some fairly specific prep. Peeling the fruit must be done on such a way that you have nice even pieces of peel to slice. 'Fine Shred' or 'Thick Cut', the choice is yours.
After soaking everything (including the bits that won't make it into the jar) the mixture is simmered for an hour. Then, with the pips and pulp discarded and the sugar added, it's a short sharp boil to reach the all important set. Test with a thermometer or the crinkle method and spoon into sterilised jars.
Serve on your favourite toast and enjoy with a cuppa. Or, if you're a bear travelling from "deepest darkest Peru", store your marmalade sandwich under your hat and enjoy at your leisure!