rhubarb marmalade

Moving along with my jam-making spree, I made a batch of rhubarb marmalade. It made roughly 6 80z. jars of preserves, and took ~2lbs. of rhubarb, 2 oranges (juice and zest), 3/4lbs. of sugar and half a box of no-sugar required pectin. I also grated ~1 inch of ginger and added that, too. I have become more daring with the pectin, and used less than half of what was called for. It is still sweet, but you can taste the tartness of the rhubarb more. I do think you could use less orange, because this stuff is pretty orangey. It has a nice peach hue, but I was expecting it to look more pink.