Recipe: Orange Marmalade (canning recipe)

Orange Marmalade

4 medium oranges
1 medium lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups sugar
1/2 of a 6-oz package (1 foil pouch) liquid fruit pectin

Score orange and lemon peels into 4 lengthwise sections. Remove peels; scrape off white portions. Cut peels into very thin strips. Combine peels, water, and baking soda. Bring to boiling. Cover; simmer for 20 minutes. Do not drain.

Remove membranes from fruits. Section fruits, reserving juices. Discard seeds. Add fruits and juices to peel mixture. Return to boiling. Cover and simmer for 10 minutes. Measure 3 cups.

In an 8- or 10-quart kettle combine the 3 cups fruit mixture and sugar. Bring to a full rolling boil. Boil, uncovered, 1 minute.

Remove from heat; stir in pectin. Skim off foam.

Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Adjust lids.

Process in a boiling-water canner for 15 minutes.

Makes about 6 half-pints (96 one-tablespoon servings)