I have always added all the fruit rind in wide strips in first boil then I strain and cut the rind in thin strips and put in the mixture

Yes I would treat the lemon like the oranges too. You also need to remove the white pith and include it with the pips in your pectin bag. And what's the baking soda for?

Well - the marmalade is off - I put in l/4 cup of baking soda instead of 1/4 tsp. I don't know what the baking soda was for.
Think I"ll look for a better recipe. Does anyone have a seville orange marmalade recipe they like?
thanks everyone

I posted pretty detailed information on marmalade on the thread 'marmalade (mixed citrus)' for large batches. The first I posted ends up tasting like seville marmalade even though it has no seville oranges in it. I never found instructions for large batches, so I looked at different sites on the internet before starting, had a couple of failures (which we gladly also ate) but I found there is quite a bit of flexibility in the process. I have done it with pulp, juice, frozen, fresh....I do treat lemons, oranges the same. I also use grapefruits, but never the peel. Not sure what the baking soda is for?

A pinch of baking soda is added to reduce bitterness (American-style marmalade because we love our sweet, LOL). It's totally optional. I've never used it myself.

The size of the pieces of peel affects the character of the marmalade. Finely shredded peel tends to "melt in" while larger squares or pieces retain a separate identity. That means as you consume the marmalade you'll be biting into candied peel, tasting a distinct combination of bitter and sweet. You can take any recipe and alter the size of the citrus pieces to suit your taste.

Lots of marmalade recipes call for some proportion of sliced fruit. Again, it adds character and the candied slices look very pretty in the jar.

Carol

This is pretty much the traditional standard recipe and method for marmalade as given by Delia Smith, the national treasure of the British kitchen. Personally I find it easier to cut up the peels after cooking but it makes no difference to the finished product. Marmalade is quite forgiving and I've made with all sorts of random citrus in the past. Note there is no reference to canning so you'll have to work that bit out for yourself if you insist on it. Good luck

p.s. steer well clear of the baking soda this time!

Here is a link that might be useful: Classic marmalade

Think about baking soda. Some people take it as an antacid, so it reduces the acid in the marmalade.
Sometimes in jam recipes it is added to help get a firmer gel, when there is a lot of acid. It helps jams from "weeping" when too much acid is in the jams. The "weeping" makes a little watery layer on the surface of the jams.
I found a recipe for orange marmalade muffins I want to try. As you know, I love muffins.
Good luck, Seaglassgirl !!!

This is way off topic really but about marmalade....When I bake banana nut bread, I always add some marmalade about a cup of so in place of some of the sugar and it makes a wonderful bread. I made the strawberry marmalade in one of my books and it is fabulous.

My marmalade recipe also calls for slicing the lemons and adding to the marmalade. I slice them as thinly as possible on my mandoline, nearly paper thin and it adds a nice additional texture to the marmalade.

I have made grapefruit marmalade for a friend, he said it was good. I've made marmalade from kumquats, key limes, meyer lemons, oranges, clementines. It's all good, if you like marmalade.

My recipe does call for a 1/4 tsp addition of baking soda and I always put it in. Why? Because Grandma said so, LOL.

Annie

Just a thought - if anyone is trying out older British recipes. Remember that an Imperial pint is 1.2 US pints. Modern recipes are generally in metric units.

Ruthie, I soak my dried figs overnight in hot (liquid) marmalade to make my fig bread. I also use it in zucchini muffins. It is great in marinades too! I guess this is why we ended up using so much of it!

I am looking for an Orange Marmalade Recipe that has nuts in it. Can someone please help me.