It's marmalade time again

[oldherbaceous]

It's got to be, oozing out of the bearing, colour.

The only trouble being, when cook made some many years ago, it tasted like it as well.

[peter]

That'll be what you're on for a week bread & axle grease, water, dog kennel and a cold shower with the garden hose if you get too close to the house!
If cook reads your last post that is

[Primrose]

Just for future information for anybody who has problems in the future I have now resolved my tough-as-leather denture breaking lime peel problem in my four fruit citrus marmalade,, although it was a tedious business.

All the marmalade was tipped out into a bowl, the lime peel removed and the marmalade bought again to boiling point (as fishing around to remove some of the peel made it very runny & broke the set). As soon as the marmalade came off the boil, some Certo pectin was added and stirred in before it was poured back into the jars.

Result: perfect set again.

[Nature's Babe]

For a diabetic marmalade use concentrated grape juice to sweeten instead of sugar.

[jane E]

On setting marmalade - use preserving sugar - less boiling time needed and so you get a lighter colour and fresher taste. If you like the heavy taste and dark colour from long boiling, DON'T use preserving sugar!! A bottle of Certo is always a useful standby and usually works.
I don't do my marmalade all at once. I freeze the fruit in bags of one boiling so 4 Seville oranges, I sweet orange, 1 lemon and an optional grapefruit all in one freezer bag. Then I make it as we need it through the year.