This instructable shows how to make a variation on traditional Scottish (Dundee) style marmalade from scratch. This is easy to do, and allows you to make it how you like. It also works out quite a bit cheaper than buying it if you are bothered about that.
Note, everyone who makes marmalade will have their own trusted method, and preferred flavour. This one works for me, and is thick, tangy and spicy.
It's probably not as frugal a jam as many others because traditionally it is made from Seville oranges, which are not the sort of fruit that you are likely to have a surplus of. However it is as much fun to do as to eat.
Step 1: Choosing the fruit
Marmalade is traditionally made from Seville oranges. These have a strong sharp taste and are virtually inedible raw, but are very good for marmalade as they are very easy to peel and are high in pectin, the jelly-like fruit protein that causes jam to set. Seville oranges are seasonal and can normally only be obtained for a short time in January and February.
You can also add other types of oranges. This version used seven Seville oranges, three lemons and two grapefruit.
Step 2: Washing jars
One thing that you need to do is get hold of jars. Any empty household food jars can be used, although be cautious about using ones that have oily food in (like pesto) or vinegary food (like pickle) as these can retain flavours, especially in the rubber seals in the lids.
Wash them, remove the labels (this is easier for some jars than others) and dry them.
Step 3: Peeling the fruit
There are various ways to peel citrus fruits. Seville oranges peel easily like a tangerine. Grapefruits are also easy. Lemons vary, but can be hard if the peel is very thin and limes are usually very difficult to peel.
Here the skins has been scored, so that the fruit is not broken underneath, and a spoon used to ease the skin off. This can be used to scrape excess pith off the peel too.