|Water||2 Cup (32 tbs)|
|Sugar||1 Ounce (as required)|
Remove most of white portion of peel for less bitter marmalade.
Cut peel into pieces.
Blender chop rind in the water.
Empty into kettle.
Bring to boil and simmer 20 minutes.
Put pulp into Osterizer container, cover and process at BLEND until pureed.
Pour into measuring cup.
Add equal quantity of sugar and 1/4 teaspoon salt.
Add to peel.
Bring to a boil, then simmer until thick and clear, about 20 minutes.
Stir occasionally to prevent burning.
Pour into sterilized jars and seal.