Spreads, Sauces, Dips & Condiments
4 Medium oranges
1 Medium lemon
1-1/2 Cups water
1/8 tsp Baking soda
5 Cups sugar
1/2 (6 oz) Pkg. Liquid fruit pectin (1 foil pouch)
5-6 Glass half-pint canning jars
Using a paring knife, score the peels of the oranges and lemon into 4 sections lengthwise.
Remove the peels; scrape off the white pith.
Cut peels into very thin strips. In a saucepan combine peels, water and baking soda; bring to boiling.
Reduce heat; cover and simmer 20 minutes. Do not drain.
Meanwhile, section the peeled oranges and lemon over a bowl to catch the juice (discard seeds). Add fruit sections and reserved juice to saucepan; return to boiling. Reduce heat; cover and simmer 10 minutes or until thick.
In an 8 to 10-quart Dutch oven combine 3 cups of the fruit mixture, plus sugar. Bring to a full rolling boil. Quickly stir in pectin; return to boiling. Cook and stir, uncovered, 1 minute. Remove from heat; skim off foam.
Immediately ladle mixture evenly into hot, sterilized half-pint jars, leaving a 1/4 inch head-space. Adjust lids. Process in a boiling-water canner 15 minutes. Remove and let cool overnight. (Marmalade may take up to 2 weeks to set.)
Serving Size: about 6 half-pints
Notes: Look for pectin in the canning supplies area of your local supermarket.