Marmalade recipes have always seemed like too much work to me—you have to peel and chop the fruit, bag seeds and pith for pectin, rest things overnight, then boil and measure hot liquid to determine how much sugar to put in. So when it came time for me to develop a marmalade of my own, I streamlined as many of the steps as I could. Marmalade is different from other jams, in that there isn’t much stirring necessary until the end. Until the last twenty minutes, the syrup more or less reduces on its own. This recipe uses three kinds of citrus fruits that are Southern California favorites—but there’s plenty of room for substitution if you have others in your markets, or in your back yard.
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