Different recipes giving different amounts of water. If you have a tried and true recipe I would love to use it. Have plenty of fruit on trees at the moment. Is pectin essential. I cut up 6 oranges and 2 lemons so far and have covered it with 2 litres of water. Just not sure if this is enough or too much......this is my first try.

I've never made marmalade Kezza but boy do I like to eat it. Wish I could b of help *4U

I like recipes

You can always use the first try as syrup. Thats what we do when a batch of jam comes out wattery. Good Luck. Last night we made Black Cherry/ Fig jam. It is yummy!!!.*4U

Just under ripe fruit is the best (for the pectin factor) to use as this sets better. To use ripe fruit you need to use some just turning ripe or pectin powder.
6 lge oranges, 1 lemon, 7pints 'Australian imperal measure' (about 3.3lt) cold water, sugar to measure. Clean fruit, Cut fruit in very thin slices removing seeds. (I place seeds into a cloth bag & remove bag when fruit is nearly cooked) remove pith (white flesh under skin if thick) cover with water & stand 24 hrs.
Boil until skins are tender stiring at intervals.
Measure & allow 1lb (about 46gm) sugar to each pint of fruit & liquid, add to liquid. Boil (fast) until it reaches "jell point".
Pour into hot jars, cover & label while hot.
To test for "Jell Point" cool a small amount on a saucer (plate) if it sets jam is cooked. begin testing after 30 mins.
Ratio of oranges & Lemons depends on your taste preference & how sweet your fruit is. Seville oranges are generally bitter. Good Luck.

I just found the first recipe I ever used in canning it is easier. 3 oranges, 2 lemons, 51/2 cups water,sugar. Cut fruit into quarters and then slice as thin as possible. Remove seeds. Let soak in water,covered for 24 hours. Boil uncovered for 2 hrs, stir often. Measure equal parts fruit and sugar and combine. Cook untl it jells. Put in sterilized jars.

Here is an easy one. 12 oranges, 3 lemons. 4qrrts water. As much ssugae as there is fruit pulp after cooking. Peel oranges and lemons and run the peel through grinder. Take white pulp of oranges or they will be bitter. Cut up oranges and lemons and let soak with peels for 36 hours in 4 qrts or water. Drain of water and then boil for 1 hour. Let cool to room temp, thnen cook for another hour. Add one cup sugar to one cup fruit pulp aand boil until it jells about 1 hour. Hope this helps. Good luck you know homemade is the best!