quote:
Originally posted by Val:
FYI:
Marmalades are bitter-sweet,citrus based preserves traditionally eaten at breakfast. They are also useful in cooking in a variety of ways both for savoury and sweet dishes. Traditionally they are made in an open pan methods. The fruit is washed and sliced prior to being steamed, cane sugar is mixed with the steamed fruit in small 20lb/10kg pans and the resulting mixture is cooked rapidly over direct heat until just the right moment for setting.
Jams are cooked in small open pans the fruits (non-citrius) are quickly cooked to retain their full flavour. Each pan is stirred repeatedly to ensure correct setting.
Now you know 
Ok Val, I rate you 5 stars for that response and it is nice to know that there is someone out there who always has an encyclopedia brittanica nearby to hand
I must admit tho, judging by your past Posts, you didn't strike me as the sort of person who was a dab hand at conserve making