This is the basic technique for preparing marmalade, and very useful for large quantities of fruit. When you have more than 8 pounds of citrus, you might not be able to process the whole batch in one day. This is the way to prepare the fruit and save it safely. You will find very detailed instructions along with more photos on the recipe tab, #16, the large batch technique.
The fruit preparation can be summed up in 4 steps.
1. Soak and Scrub – twice is nice
2. Tip and Halve– cut a thin slice off each end, cut in half lengthwise
3. Core and Seed – cut the center core out in a little triangle, run your finger along the groove to remove seeds
4. Quarter, Slice and Measure – cut halves into lengthwise quarters, thinly slice and put in measuring cup