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If you prefer thin shred marmalade, peel off the orange zest with a potato peeler and then shred finely. Cut the fruit in half, squeeze the juice, chop the pith and add to the muslin bag with the pips and membranes. For thick cut marmalade, cut the fruit in half, scoop out the membranes and pips and add to the muslin bag, then cut the peel, pith and all into shreds.