So, I'm about to make my first foray into marmalade.
I picked up some nice looking meyer lemons per the recipe I had carefully chosen, but before I left the store some beautiful Clementines had made it into my basket too.
I'm tempted to through caution to the wind and make the marmalade with equal parts of both citrus, but given I'm a newbie, I'm getting cold feet. Anyone tried this combo? Will the pectin level in the Clemntine's be adequate or will they increase my chances of a gloppy mess?