Ken Love’s Marmalade
This recipe can be used on many different citrus fruits! Adapt to the fruit of your choice!
Use a vegetable peeler to peel the colored part of fruit. Chop or thinly slice peel. Juice fruit. Loosely fill an 8 c. measure with peel and then add juice to fill 8 c. completely. Put in large pot and bring to a full boil. If you want very fresh tasting but slightly firm, peel in the marmalade, go to next step now. If you would like softer peel, continue boiling for a couple of minutes. Add pectin, 1 box powdered pectin per 2 c. peel/juice. (If the fruit mix contains lots of lemon or lots of peel, less pectin is needed.) Bring to full boil and boil one minute. Add sugar to taste (with citrus, start with an amount of sugar equal to the amount of peel/juice mixture and add to taste; with other fruits, start with less than an equal amount.) Bring to full boil again. Then process in water bath for 20 minutes.
You can use same method, with less or no pectin, to make fruit syrup.