Points to Remember in making Marmalade: -

1. The white membrane of the Sweet Orange does not cook transparent, and therefore if a clear marmalade is desired the yellow rind should be peeled off thinly and the white membrane discarded.

2. The pips and white membrane contain a lot of jellying substance called "pectin," hence the reason for soaking beforehand, before discarding them, in order to extract that jellying property.

3. The white membrane of the Seville or Bitter Orange, Shadock, Grape Fruit, and Pompelmoes cooks clear and transparent, so need not be removed.

4. It is important in making Marmalade of any kind to cook the fruit and water for at least 3 to 4 hours before adding the sugar, otherwise the rind will be tough and hard, and no amount of cooking will soften it.