Sugar helps marmalades, jams and jellies set properly, so don't cut down on the amount of sugar used.
Keeping it Safe
This recipe will yield 5 (1-cup/250-mL) jars of marmalade plus a partially filled jar. Refrigerate the partially filled jar immediately and use within 3 weeks.
The creation of orange marmalade in Britain occurred by accident. A ship full of oranges supposedly broke down in the port of Dundee and the "ingenious" Scots turned them into marmalade.
How to Accurately Measure the Sugar
To ensure accuracy of the sugar measure when preparing marmalades, jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the fruit mixture in saucepan.