Does anyone have any marmalade or other recipe uses for citrange or citrangequats? This year, I tried making Thomasville marmalade using a sour orange recipe, and although it had a wonderful apricot-like aroma while cooking, it tasted like poison. I somehow managed to concentrate the poncirin. I used peel and juice like the recipe instructed. The citrangequats were fully ripe, in the late winter, and actually tasted quite good raw. I have Morton citrange and ordered Rusk last year. The Rusk has yet to fruit, but is supposed to make good marmalade.
Thanks

A friend just sent a recipe for marmalade, using Yuzuquat, which he was trying. He said in turned out good. I have copied it from the email he sent. You might want to try using it.

"I took 10 nice Yuzuquats, cut them in four or five slices each, removed the seeds, then cut the slices again so the peels would be about 1/2" in long. Then I just put everything into a pot with 2.5 cups of water with 1/8 tsp. of baking soda, brought to a boil, and the simmered for 10 minutes. I then put in a package of pectin and brought to a rolling boil, added the sugar, and then boiled hard for one minute."