After Marcelle Bienvenu served up a citrus-scented batch of lemon recipes last week, Barbara writes: "Here's another recipe for Meyer Lemon Marmalade that is real easy to make. I hate orange ...

Although the book didn’t contain a recipe for orange marmalade specifically, I knew that the fruity condiment could be used as a glaze for traditional scones, cookies and cakes, or spread into ...

That is more pectin, and you want it in the marmalade, so use the spoon to scrape the pectin into the strained liquid. Discard all the membranes, pulp and seeds in the strainer. 6 ...

In the instance of marmalade, we’re dealing with pectin from oranges, which is most prevalent in their rind, or peel. Once the citrus peel is boiled, the pectin is leached into the cooking liquid.

Depending on your preferences, you can either add in a little more sugar for a sweet, lemonade-y marmalade, or a little less sugar for a tart, puckery marmalade.

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Line the bottom with a round of parchment paper cut to fit it. Butter the paper.

Making the Marmalade: Follow instructions provided in the Thick-Cut Orange Marmalade recipe. Yield may vary from 9 to 13 eight-ounce jars, depending on the amount of pectin in the fruit and the ...

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one a time, until incorporated.