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All of these are one-day marmalades. With each mixture, before adding the sugar, measure the fruit mixture. After adding the sugar, slowly return the jam to a boil and cook at a slow boil to the setting point, stirring often. The yield from these recipes depends on the size of the fruit used and any additions you may make. On the average, you will get about 10 to 12 ounces of marmalade for every 8 ounces of cooked fruit measured before adding sugar.