Marmalade that is darker in colour but lower in sugar
I make Sevile Orange Marmalade every year using Delia's recipe. However mine is always a dark brown colour and not the golden colour shown in her recipe. I like my marmalade bitter so I use much less sugar (4kg for 3kg Oranges) rather than Delia's 2 kg for 1 kg of oranges. Could this be the reason because I probably have to boil for longer to get to the setting.
I don't particularly mind the colour - just interested.