What I have learned (from other forum members) is that if you don't cook the peel long enough BEFORE you add the sugar, you will end up with the extremely tough peel. I have encountered this with both oranges and lemons. Kumquats don't seem to need the precooking, though.

Oh, I'll bet that's the problem, thanks! The recipe said 1-1/2 hours, and that's what I did, but maybe it really needs longer cooking.

I usually boil my peel, then let it sit overnight. The next day I drain the water and turn it into marmalade.

The peel needs to be soft enough for you to be able to squash it between finger and thumb before you add the sugar. And I'm afraid it won't soften now.

Thanks y'all. The Ball book apparently is way off on the length of time needed to cook the peel.

I wonder if you chop the marmalade in a food processor till the peel is in little bits whether it'll be easier to eat? I'll bet it still tastes great!

I do that when I make calamondin or kumquat marmalade. After cutting them in half and removing the seeds, I usually slice for affect and then wiz the rest. I prefer smaller pieces of peel.

The recipe I use for Seville calls for soaking the peels for 24 hours and then cooking for 1 3/4 hours in the water before adding the sugar. It pretty much dissolves by that time.

I almost always run the peel through a food processor.. it just seems to have a better mouth feel and flavor that way...

Carolyn

Irene & Country & Melly, thanks for the suggestions. I've added them to the recipe and will use them next time I make this marmalade.