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Last person to post wins.

Yes, I am in favour of other flavours, preferably lime. Speaking of which, there's some Jell-O waiting for me.
 
If it is set using jelly/jello instead of the natural pectin, its not either jam or marmalade.
That recipe is what in the 70s might have been called jellied lemon zucchini. Bleh!
 
True.
Generally the stuff like this [my aunt kept
giving me recipes featuring Jello] use the
stuff as flavoring. She couldn't resist the
bright colors and variety of flavors.

I could resist them, really easily. :confused:

"In most cases, adding commercial pectin to marmalades (and citrus jams) is unnecessary.
The amount of acid and pectin that is naturally in citrus should offer enough to get your preserve to gel."
http://foodinjars.com/2013/01/canning-101-tips-for-making-good-marmalade/

One year the abandoned orchard near here had a huge
crop of apples. That was the year I made jelly without
any purchased pectin. Just boiled enough apples and
the stuff set using that.
 
Crow%20cargo.jpg
 
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