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"How to make proper blokey marmalade"

I have always taken an open-ended view of recipes and Mamade is for me a base on which to experiment -ie. mess about! I wouldn't dream of just doing what it tells me on the tin.Some ideas: ALWAYS add more fruit. (Satsumas or tangerines are great). Obviously lemon rind (dur) in fact I save up the slices from our gin & tonics (I throw them in the freezer if I can't use them straight away) and a handful of redcurrants means I can dispense with at least one of the sixteen tons of sugar the official recipes call for. Sometimes, if I'm feeling particularly naughty/adventurous/generous or just need a fix, then a slug of something alcoholic stirred in before the lid adds a little zest. My friends even get my marmalade for Christmas. (Funny though, I don't see some of them so much any more....)