Excellent marmalade. Pairs we'll with soft cheese, makes a great glaze for pork tenderloin, and good just on toast. Very easy to follow recipe. The only additional instruction I would recommend using a candy thermometer when cooking the marmalade. You want to have the mixture get to 220-225 F. If you heat to 240 F, the sugar hits it's soft balling point and you will make candy instead of marmalade. That may be the problem encountered by the other reviewer. It came out perfectly with the two cups of water for me.
There must be a mistake with the amount of water. I think the amount of water used should be 12 cups instead of 2 cups. I used 6 cups and it was still way too thick with pulp and peel.