Are the citrus seeds necessary when making marmalade

I found a site with another cranberry sauce maker complaining of the end product being too runny. What I learned is that cranberries have lots of natural pectin that is released when they are cooked past bursting.

If it were me, I would:

1. cook it some more, keeping it at a boil but watching it carefully so it doesn't boil over and does not start to scorch at the bottom of the pan (in other words, stir and WATCH IT!)
2. When the cranberries have deflated from releasing their inards and some of the excess liquid has either boiled off or thickened, your recipe should be salvageable.

Best of luck!

We have a coffee tree we have been growing in our sun-room for 10 years. This year after we harvested the coffee cherries and hulled the beans, I decided to try making coffee cherry jelly. I didn't find any good recipes on the internet, so I decided to "wing it" and it turned out fantastic. This is what I did: I had about 2 cups of coffee cherries. I put them in a pan and covered them with about 3 cups of water. I brought them to a boil and let them simmer for about 30 minutes, then let them cool in the water. I put a strainer over a bowl and strained off the liquid from the coffee cherries and then squeezed the cherries to get all the juice out. Throw away the squeezed out coffee cherries and keep the liquid. The liquid will be a reddish-brown and be a bit cloudy, but don't worry, it will clear up as you make the jelly. Next, I measured the liquid and had about 2-3/4 cups. I added 1/4 cup of organic lemon juice to the liquid, stirred in 1/3 cup of powdered pectin. Stir to dissolve the pectin then bring it to a full boil. Use a really large pot for this because it will rise up when at a full boil. When at a full boil stir in 5 cups of sugar, all at once. Bring back to a full, rolling boil that can not be stirred down and boil like this for one minute. Take pot off the heat and spoon the jelly into clean jelly jars. It will make about 5 small jars of jelly. Once the sugar goes in, the jelly should turn clear. Skim off any foam that might form on top before pouring into jars. Allow to cool and set. The color will be a beautiful, chestnut red and the flavor is mild, almost like honey. Enjoy!