I have updated the more traditional English recipe I made for years.
Thinly slicing the raw fruit helps make the marmalade faster, and even more wonderfully fragrant. I start with this new version and then you will find the more traditional way. In both recipes I opt for less sugar as I love the tartness of citrus marmalade. If you prefer it sweeter you can increase the amount of sugar.
You can make the same marmalade using Mayo lemons, varying the amount of sugar you add, and also maybe cooking less time the lemon slices, as they are definitely more tender that the Seville oranges.
I often add some julienned tangerine, orange, and/or kumquat peels together with the sliced lemon or Seville orange to make a mixed citrus marmalade.
Makes about a dozen 8-ounce jars (more…)