Marmalade is traditionally made with winter citrus that aren't as sweet as their spring and summer counterparts. Orange marmalade was the first marmalade made, and is still the most popular flavor. But marmalade can be made with a number of different fruits, quince, pineapple, mango, etc., even onion marmalade).
It is possible, it resembles marmalade
no you can not or you will get little pieces of skinn
Unlined rod curtains are the easiest for someone just starting out. You can find free instructions at http://www.alternative-windows.com/unlined-curtains.htm.
Yes, you can make canned marmalade firmer by adding additional pectin during the cooking process or by using less liquid in the recipe. If the marmalade is already canned, you can reheat it with more pectin or a thickening agent like cornstarch, but this may alter the texture. Another option is to store the marmalade in the refrigerator, where it may firm up slightly as it cools. Always ensure to follow safe canning practices to avoid spoilage.
You can make fresh squeezed orange juice or orange marmalade jelly from oranges.
copper is an element, you cant make copper
if using the 2:1 ratio of sugar to fruit you should get around 24 litres of marmalade from 25 pound of oranges (this is about 56 half pound jars)
copper and tin make bronze
Sulphuric acid is mixed with copper oxide to make copper sulphate through a chemical reaction.
Yellow, red and slight bit of blue make copper.
Sulfuric acid is commonly used to make copper sulfate by reacting it with copper oxide or copper carbonate. The reaction forms copper sulfate and water, with sulfuric acid providing the necessary protons for the reaction.