Orange Marmalade

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This came out perfect, just like on the show. My only $.02 would be to warn you that if you use a smooth-top electric range (like I do, do not try to double the recipe! My range didn't have the power to push a double batch past about 215F, and I ended up having to basically split the recipe back up into it's original size to hit the desired temp. Maybe next time I'll try the auxiliary burner on my grill. Ok, one other comment: next time I do this I will jar in quart jars. Pints are fine for most jams/jellies, but the way my marmalade came out so thick and chunky, you will empty an entire pint jar over just a few pieces of toast!

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I used a meyer lemon and sour garden oranges and couldn't have been happier with the results!

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When I saw this show my mouth melts. I wanted to make this recipe because I always have in my memory that my mom prepared candy of the peeling of lemon or oranges.
I know this is a marmalade and use the whole fruit. I wanted to taste it anyway, even if I know that my memories are with only the peel.
After read the review with the recipe for make this with the peel, a feel so grateful to this person that I wanted to write this review to give thanks for the variation of the recipe. I will prepared both ways, because I know they are great.
My mom did it for many years, she use a big pot of copper and cooked in an oven created in a whole under the soil. Made it in big amounts because many people was waiting to have some. I never was with her when she made this. She passed away and is missed a lot.

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I enjoyed making and eating this (yes I know it's been only a day since it aired. But you don't need to use whole oranges for marmalade - just the peel will do. So you can peel and eat the oranges, or use what's left from juicing them. Don't take the pith off- the maligned pith is where a lot of pectin comes from. Just cut the peel in 1-inch stripes and then chop them across finely.

What type of oranges? Even though it's barely February I wasn't able to find any Seville oranges, so I used 2 other types: basic navel oranges (peel only, and for another batch Cara Cara oranges (whole - which beside being a little more tart which is good for the marmalade, also gave a nice pink color to the final product.

Thirdly, I find that a final temperature of 222F is a bit too high - the marmalade is difficult to spread. I settled on a final point of 218-219 which gave a much more manageable product.

So here's my variation for peel only:
- peel from 4 oranges, chopped as above in thin ribbons
- boil in 3 cups water on low for 40 minutes
- add 26 oz sugar
- boil on med-low for 15-20 minutes until temp is 218-219F or in the absence of a thermometer, put a blob of the liquid on a cold plate and separate it in two smaller blobs, close together; if they stay separated and don't coalesce, you're done.
Canning as in the original recipe. I didn't bother, this stuff never lasts more than a few days in my fridge. :

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I used this receipe but instead of lemon juice I used candied ginger and omit the lemon juice. Add a teaspoon to your tea.

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love your recipe any i watch good eats and ive tryed a lot of your recipe there great ever time thanks larry