This was my first time ever making it and I think it turned out quite delicious. I found this recipe really straight forward and easy to follow. I would recommend the cold plate trick especially in Utah because the altitude messes with the candy temperatures--the marmalade never made it to 222 degrees, but it was definitely ready after many minutes of stirring and boiling.
Okay, so I need canning equipment. My stockpot only fit 3 in the bath without touching--I was concerned about the glass breaking so I was careful not to let the jars touch each other or the bottom of the pan (dishtowel on the bottom of the pan).
The gifts. I sure hope it was appreciated!
Now I can cross off something else on my culinary "to do" list. I will probably be making this again, once I have the proper canning equipment!