Orange 'Marmalade', the way I like it

Just for you to know, the term "Marmelada" (marmalade), reffers to jam made with a fruit called "Marmelo". This fruit is no less than quince, and Marmelada is a thick jam that we make with it and sugar.

The orange marmalade was invented by a Scotish, James Keiller, and it consists of a orange sweet/ bitter jam.
I like this version, the one I usually make, my recipe, if there is such a notion any longer, no one invents nothing new any more, but I made it from reading and listening a lot and experimenting, so I guess it is a bit mine as well (be sure that all fruit is from biological agriculture):

3 kg of bitter oranges, Seville kind; 6 small lemmons; 3 kg of 1:1 gellifying sugar; 1 vanilla pod; 1 tb spoon of coriander seeds; 2 tb spoons of Apple pectine; mineral water;70 ml Gran Marnier liquer;35 ml Licor Beirão.

Extract the juices by hand, reserve all the pips.
Into the juices, pour mineral water so that you have a total of 7,5 litters of liquid.
With a fine vegetable knive, finelly slice the fruit chars and place them in the liquid. (hard work involved here!)
Keep in the fridge for 24 hours
Gently cook, inside a wide copper pan preferably, the fruit mix and liquid, with a split vanilla pod and the pips in a closed musselin bag, until it reduces to half of the amount.
Use a laddle to remove the scumm, from time to time.
Add the coriander seeds, after being a bit toasted and crushed, not burned!
Make sure to mix well with a spoon.
Using a big bowl, mix well the sugar and the extra apple pectine.
Add this mix to the pan and gently mix with a spoon or laddle, making sure that is it well dissolved.
When the temperature reaches 104ºC., remove from the heat source.
Wait 5 or 10 minutes to cool down a bit and add the liquers, mixing well and gently.
Remnove the vanilla pod if you want, but leave the coriander seeds. (It would be very difficult to remove them now, and they go very soft, with a citrus taste, its a curious tastefull effect.)
Pot the marmelade in sterilized air tight containers and take them to boilling water for 30 minutes to pasteurize. Lasts for 2 years in a dark, fresh place.

Terribly good with cheese, pancakes, baggette and butter or croissants and the morning coffee or tea!

If made with love then it tastes divinely... 0;-)