This is an interesting marmalade with a hint of orange, but no rind. Parsnips are sweet and fibrous and add a different dimension. Try this with cooked carrots or parsnips.

• Cook the parsnips in boiling water until tender, about 15 minutes.

• Drain the cooked parsnips and put them in a saucepan with the orange juice, orange zest, ginger root, and sugar.

• Stir and cook over medium heat until the sugar dissolves. Raise the heat and bring the mixture to a boil.

• Cook for 45 minutes, stirring often to prevent the mixture from sticking to the bottom of the pan and burning.

• Pour the finished marmalade into sterilized canning jars and screw on the lids. Let cool at room temperature.

Canning Technique

Preserves and other things that have a high sugar content don't need to be processed in a water bath. Even so, be sure to sterilize the jars and lids first. Pour the preserves into hot jars, wipe the rim if there is any spillage with a clean damp tea towel, and screw the lids on tightly. Let cool to room temperature. You will hear popping sounds as the jars cool, which ensures a vacuumed seal. Test by pressing down on the center of the lid. If it doesn't pop back up, you may store them for at least a year. If any pop back up, refrigerate them and use immediately.