A thread on meyer lemons on the Pacific Northwest board inspired me to make a batch of marmalade out of organic meyer lemons. Having found organic tangerines, I would like to try putting up a batch of tangerine marmalade as well, but assume they would need less sugar than the meyer lemons. I tried a search for a tangerine marmalade recipe on Epicurious, but one of the reviews complained of the marmalade not setting up properly. Getting marmalade to gel is everything, so I don't want to risk wasting good fruit on a recipe that literally doesn't come together. Any marmalade recipes and advice are welcome, as are ideas about websites similar to this one but devoted to canning and preserves.