OH, btw, if making marmalade from ‘citrus’, make sure what you use has a thin ‘pith’ layer (that white layer just under the colored peel part) or it will be bitter. You’ll have to ‘supreme’ the citrus or something like that.
Oh, and if your citrus has seeds ditch them when you’re slicing it up. I usually miss some and end up fishing them out during the first cook. Meyer lemons have a bunchoseeds.