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Any jam makers out there?

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I am making Apple marmalade, I have fooled around a bit with the recipe, and am in a bit of a bind, looking for rescue.

There is about 4 c citrus
about a gallon of cut apples
6 cups sugar
too much water.

The stuff tastes good, but is too watery.

Do I
1) add more apples
2) pectin
3) cook down
4) some combination of the above

Thanks in advance

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