why the citric fruit rind is cooked several times to make a marmalade? i meaning boiled several times, its to reduce acidity or bitterness or what?

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Speaking from a different dish: when I make citrus caramel I have to blanch the citrus peels a few times (three times mostly). It greatly reduces bitterness from the white part of the skin.

Here's Kenji-Lopez Alt's take on it.

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