marmalade

so i wanted to make marmalade
i had been doing some research
saville or not saville
i had decided on an orange/grapefruit combo and not saville
my original plan was derailed when i learned the saville oranges had not made it to the stores yet
up until then it was all about saville
perhaps this was a good thing...tartness (that is why people like the saville) may not be my thing
and people fight for the saville oranges...no joke
so three batches later and i am happy
the 1st batch i didnt cook long enough...very runny
the 2nd i cooked too long...hard to get out of the jar
the 3rd...like me (3rd child)...just right
i have also been working on the label and am happy with it and the ribbon to attach...after all it is all about the packaging:O)
2009 MOMO’S Marmalade - Please enjoy this orange-grapefruit marmalade made under the watch of a dog. It’s the 3rd batch of my 1st attempt at marmalade making. Like the current economy, it’s a bit runny & contains a splash of Canadian optimism. Recipe @ spankyfinch.blogspot.com
i did cheat a little...i know purest revolt...i used a food processor to shread my peel in the 3rd batch
even so it took me over 5 hours to complete batch 3 from start to finish
here are the recipes and some pointers...and if your lucky enough i may give you a jar

2009 MOMO’S Marmalade -5hrs with prep and cooking and sealing
12 oranges
6 red grapefruits
(the ones i got for batch three where smaller...so fruit size may be a factor)
18 cups of water
(from what i have read most recipes put one cup of water for each fruit used)
12 cups of sugar
1 cup of pure Canadian optimism (maple syrup)

1. wash and peel fruit
2. shread peel in food processor using grater attachment and put into pot
(the bigger the better for the pot-make sure it has a good bottom)
3. chop fruit in food processor using blade
4. place chopped fruit into strainer over pot that is lined with cheesecloth
5. tie cheesecloth into bag around chopped fruit and squeeze
6. place cheesecloth bag into pot
7. add water
8. bring to boil
9. simmer for 45 mins
10. carefully remove cheesecloth bag and place in strainer over bowl
11. push on bag to extact any juice
12. add sugar to pot and stir
13. pour juice from bowl into pot
14. bring back to simmer and insert candy thermometre
15. stir every ten minutes and remove "scum" with ladle
16. when the marmalade reaches about 215F on the therm it is done (i found 220F too high)
note: this can be patient straining. take your time. keep stirring. up to 2 hrs + for step 16. also if you place a plate in the freezer you can check your progress by placing a small amount of marmalade on it and briefly returning it to the freezer and then push it with a finger to see its "jellyness"
17. ladle into boiled jars and place boiled lids on top
note:how many jars will you need? more than i had. i ended needing to fill two 750ml container and one 500ml container and keeping it in the refrigerator. i would say i also had about 16 250ml jars and 1 750ml jar. which i think is about 7liters.