2 lbs citrus fruit
1-2 lemons
6 cups water
2 tsp calcium water
4 cups sugar
2 tsp pectin powder
1. Cut up all the citrus into 1/8-1/4" wedges. Put in a bowl with the water and let sit over night to pull the pectin out of the rind. (If using very sweet oranges or mandarins, use two lemons, if using grape fruit or less sweet citrus, use 1 lemon).
2. The next day, put citrus/water into a 3-4 quart pan and add the calcium water. Bring to a low boil and cook, for 20 minutes. Stir, add 2/3rds of the sugar, bring back to a simmer and cook for 20 minutes. Stir, add remaining sugar plus pectin, bring back to a simmer and cook until you like the set (start checking after another 10 minutes, but this could take another 30-40, depending on how juicy the fruit is or if you're making a larger batch), then put into jars.
Notes: 4 c. of sugar weighs approximately 1 3/4 lbs - a little more than 28 oz or 820g.
For a no-pectin marmalade, decrease water by one cup and increase sugar by 1/2 c. Then cook longer.
Mar. 2025 - 2 blood oranges and 4 Cara Cara oranges, ~2 lbs. Juice of 1 lime, juice of half a grapefruit. 700 grams sugar. 2 tsp calcium water, 2 tsp pectin. 10 min boiling after adding pectin. Delicious and beautiful soft gel.