I agree that your method would result in a more elegant marmalade, Raggy, but the recipe I use takes less time, is less messy, and -- because the entire orange ends up in the pot -- produces more marmalade from fewer oranges. The dratted things cost $2.49 a pound in Ottawa this year. I have made marmalade more or less the way you do, but I don't recall that the flavour was superior to what I make now.