On Fri, 17 May 2013 11:58:12 -0400, James Silverton
> wrote:

> On 5/17/2013 11:45 AM, Broadback wrote:
> > On 17/05/2013 13:32, andy stone wrote:
> >> What roughly would be the minimum weight ratio of sugar to orange
> >> peel, when
> >> making marmalade; which would be enough sugar to preserve it
> >> sufficiently.
> >> Thanks.
> >>
> >>
> > As a lover of Seville orange marmalade I would also like to know.
>
> Can I say that, although other citrus fruits can made into marmalade,
> only the Seville orange makes the real thing for me. Not that lemon and
> grapefruit marmalades are totally unacceptable.
>
> Some recipes on the Web add pectin but that's weakening the taste. It
> looks like the volumes of orange, water or juice and sugar should be
> about the same.

I ran across this recipe the other day... kumquats are too expensive
for this, but it would be on my to-do list if I had a kumquat
tree/bush. http://www.aslolife.com/2012/04/17/kumquat-marmalade/

--
Food is an important part of a balanced diet.