Peel much too hard in marmalade
I used Delias recipe for Seville marmalade and it was very successful (I’ve used it before) I then thought it would be good to try her lime/lemon recipe. The jam came out well but it was very dark. It tastes nice but I had to decant all my jam in order to take out the peel as it was too hard to even bite through. Should the recipe have included a period of time to ‘soften’ the peel or is there a way I can keep the peel out without losing the pectin from it.