I began with five blood oranges and one lemon and sliced them. For some reason there were no pips at all in these. A lot of the recipes that I found online suggested removing the pith and the seeds and adding them in cheesecloth to add pectin. I decided against this and went
with Alton Brown’s recipe. I like big chunks of peel in mine. Anyway, here’s a link to his recipe: http://www.foodnetwork.com/recipes/alton-brown/orange-marmalade-recipe Here is a photo of the oranges and lemon cooking.
Ta da!! The finished product. You cannot see the fabulous ruby red color in the photo because the jars are too big. I thought I had smaller ones. I was wrong. Note to self: check these details in advance.
Here it is on a buttered muffin. Delightful. I had a pot of tea, too. Heaven.