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We make (very small quantities) of marmalade from our Poncirus Trifoliata (https://www.missouribotanicalgarden.org/PlantFinder/PlantFin...) tree. This grows in the US in Zone 5/6.

The fruit is very bitter, and this gives the marmalade a wonderful wake-you-up sharpness.

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Would you be able to share your recipe? I've seen many variants on the net. Using ripe/full yellow fruits I did many soaks in water, boiled the fruits and even the boiling juice had to be discarded due to bitterness. After that process I added sugar and a couple oranges and ended up with an acceptable bitterness, but the flavor is still very sharp. One of the recipe on the net talked about harvesting fruits when they still have shades of green and are not fully ripe. Maybe that's a way to prevent too much bitterness? I also did not remove the skin and I hear it's where most of the bitterness is.

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