Is it better to use oranges that are under-ripe or over-ripe to make marmalade? I have some slightly under-ripe oranges, and will be leaving the house shortly. Would I be wasting time to try to make them into marmalade?
Under ripe oranges are actually desirable for marmalade, as they tend to have more pectin, which helps to give the marmalade its jammy, gelatinous consistency. So have at it!