Citrus Marmalade (Alison Roman)

There is no better marmalade to eat on crumbly toast with butter than a citrus marmalade. This recipe is fantastic. I reduced the amount of sugar when I made it and still got the perfect consistency.

The first time I made it was exceptional. I love that I can use whatever citrus fruit is lingering in my fridge. In my first batch, I used a lot of blood oranges.

The second time, I doubled the batch as suggested. It takes a very long time to slice all the rinds, and I ended up stirring my pot past midnight. That batch also lost some of the freshness of the first one.