We may have created a new holiday tradition. Or I may have just moved my non-cooking friend Bonnie a little bit closer to cooking. Either way, the marmalade we made just before Christmas turned out to be beautiful jewels, lovely sweet/bitter treats, if a tad "rustic".
I used an Alton Brown recipe and as not uncommon to me and many cooks, skipped over the part involving equipment I did not own, ie a mandoline for slicing the oranges paper thin. Actually I didn't even work too hard at slicing the oranges, lemon and grapefruit particularly thin at all. Hence, when you spread this marmalade on your toast, you need to be prepared for some chewing and/or navigating around the big bits. But the flavor in the jelly parts makes it all worthwhile. And think of the fiber!
We used Texas grown organic oranges (not pretty and kinda small) and one gorgeous Rio Grande Valley Texas grapefruit, and a couple lemons - I think some Grand Marnier too (can't remember...). Hence Bonnie's labels: Rustic Texas Marmalade.