Kitchen Garden Forum

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.

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

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.

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

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.