Marmalade help

I made some yummy marmalade with my jam maker yesterday but there is way too much peel. It's almost ALL peel.

Anybody know how I can make marmalade as good without using so much peel?

I am worried that if I use less peel then there won't be enough pectin for a set.

Anybody know anything about this?

Susanna

 

I make my own marmalade, but I cheat and buy the tins of ready prepared Seville Oranges (life is too short to be zesting, grating and squeezing oranges). There isn't a huge amount of peel in them so I add some more of my own. Maybe give the tin a try? There is even intructions on the side for how much sugar and water to add. I just use a large saucepan as well.

Did you add some whiskey to the mix, right at the end before bottling the marmalade? I can thoroughly recommend it!