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That method can be messier, more complicated, and less flavorful than simply carefully zesting the fruit, removing the pith, and then cutting out sections of oranges.

Nor does adding powdered pectin.

And if you are looking for a recipe, try my.

I have noticed with some recipes that the temperature seems to get stuck at a certain point when I'm boiling and doesn't seem to budge.

Etymology [ ] Antique marmalade cutter, used to cut citrus fruit peel into thin slices Marmalade first appeared in the English language in 1480, borrowed from French marmelade which, in turn, came from the word marmelada.

I use seville oranges, lemon and grapefruit 1.

I haven't experienced this with marmalade, though last week when I made a batch, I did notice that the temperature got to around 217-218F quite fast, but then to get up to 219—220F took a lot longer! It usually includes fruit peel, which gives the condiment an aromatic bitterness.

But that being said, citrus fruit vary as does their pectin content.

The ring is only there to keep the lid in place while also allowing for air to be released from the jar during the canning process.