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Has anyone been making marmalade lately?

Here is my annual batch of marmalade. I used a dozen Seville oranges (951 g, they were on the smaller size this year), mandarin juice (1/2 glass), 2.4 L of water, and 1.5 kg of sugar. I follow the recipe from David Lebovitz in Ready for Dessert with minor modifications - I scrape the skin to remove all the membranes that I place in the seed bag (I find that if I leave the membranes in, the marmalade isn't as clear). I used 2 tablespoons of aged rhum agricole as the booze component.

The marmalade gelled pretty quickly and the set is quite firm. It tastes very bright and a bit acidic but will mellow as it ages.

The yield was 8 jars (6 x 8 oz jars and 2 x 13 oz "Bonne Maman" jars).

Has anyone been making marmalade lately?

Here is my annual batch of marmalade. I used a dozen Seville oranges (951 g, they were on the smaller size this year), mandarin juice (1/2 glass), 2.4 L of water, and 1.5 kg of water. I follow the recipe from David Lebovitz in Ready for Dessert with minor modifications - I scrape the skin to remove all the membranes that I place in the seed bag (I find that if I leave the membranes in, the marmalade isn't as clear). I used 2 tablespoons of aged rhum agricole as the booze component.

The marmalade gelled pretty quickly and the set is quite firm. It tastes very bright and a bit acidic but will mellow as it ages.

The yield was 8 jars (6 x 8 oz jars and 2 x 13 oz "Bonne Maman" jars).