citrus clear white

ken 50 starts with ...
A few years ago I read a list of citrus that showed whether the pith boiled clear or stayed white when making marmalade.
For example seville orange boils clear, navel orange stays white.
The list included, lemons, limes, grapefruit, mandarind, tangelos, oranges.
Despite googling extensively I cannot find similar information.

Anonymous says...
Bugger, Now this question is going to disappear down the line. I was hoping the first reply would be an answer :(

ken 50 says...
If i do find it I will certainly share it. If I remember it was in a newspaper/magazine article, but I cannot believe this information is not an a database somewhere.

ken 50 says...
I seem to remember that many madarins/tangelos do boil clear (I know tangelos do since I have made this marmalade myself - but a larger list would still be good,

Julie says...
I have made hundreds of jars of marmalade over the years. Can't remember how all of them performed, but here are a couple of comments.

Tahitian lime was very disappointing, quite murky, not a lovely green colour.

Seville orange is always clear. I add a couple of lemons to the oranges, so I guess they come out clear too.

When I make marmalade with my Navels, I peel the skin with a potato peeler, removing the white. It takes longer, but is worth the effort, as it has a lovely 'orangey' taste. It makes a bright, clear marmalade. A couple of tablespoons of whisky are a nice addition, just before you pour it.

I'm wondering if this might be worth doing with the limes, though the white may not come off as easily. My limes should be ready soon, so I might try a small batch.

Julie says...
I forgot to say in the post above - I do put the pith in a bag and cook it with the rest. I remove it before I add the sugar. I think there is probably pectin in the pith.