Let's start with mixed citrus marmalade.
You will need:
1 lbs of lemon Meyer
1 lbs orange
3 cups sugar (or add some more if you feel that the mix is not sweet enough for you. I'd say, to taste :) )
2 tablespoon pineapple rum (I used Captain Morgan Pineapple rum)
water (to boil the peel)
Wash your citrus with warm water and wipe it dry. Peel them, then remove the inner white lining with a flexible knife. Discard the lining. Use the electric chopper to chop the peel to a small pieces.
Place the chopped peel into a small pot, cover it with water and bring to a boil. Reduce the heat and cook on a medium heat for about 1 hour. Strain and discard the liquid.
While peel is cooking, prepare you citrus. Cut fruits in small pieces on a plate, remove the seeds, leftover of white linings and membranes, transfer it to a wide stainless steel pot. Add sugar, mix it and let it stay at the room temperature until the peel is done.
Prepare your canning jars. I am washing mine with warm water and dish soap, then cleaning jars with baking soda, rinsing it well and drying it on a clean kitchen towel. Then I am placing jars without the lids to a baking tray, placing it in the oven and heating it to 200'F to sterilize. They sits there for about 10 minutes or a little longer, so the cooked marmalade will go to a warm sterile jars.Meanwhile, I will place the lids to a glass bowl and add some boiling water on top to cover them. I will let them stay there for about 5 minutes, then transfer them with a kitchen tongues to a clean paper towel. The lids and jars have to be dry so wipe the excess water with a clean paper towel.
Add strained peel to the pot with citrus, mix it well with a wooden spoon and bring to a boil. Reduce the heat and cook on low for about an hour. Add pineapple rum, stir into mixture and let it cook for another 10 minutes. Pour the marmalade into prepared jars and top with lids and rims. Close them tight and turn them over to cool on a clean kitchen towel.
Try it, it's delicious.