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March 10, 2008


michelle @ TNS

ooh, i love the deep wine color this marmelade comes out. i just worked with blood oranges a week or two ago, and i'm hooked!



I have been making marmalade and preserves since a student in college to supplement my meagre income. So one comment on the recipe

You would be better to boil the oranges down for 2 hours then add the sugar. This will make the liquid go more pulpy and get a better set

Looking forward to trying




Hi there,

just wanted to let you know that marmalades do not need pectin as the rind of an orange has more than enough pectin and you should not add extra otherwise it'll become too thick.


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