Tangy Orange Marmalade

Tangy Orange Marmalade

Ingredients:
3 thin−skinned oranges
2 lemons (or limes)
1 1/2 cups water
1/8 teaspoon baking soda
6 cups granulated sugar
1/2 of 6 ounce bottle liquid pectin

Directions:
Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring
to a boil. Cover and simmer 20 minutes, stirring occasionally.
Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover.
Simmer for 10 minutes.
Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat;
bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin
immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle
into hot sterilized jars and seal with paraffin.
Tangy Orange Marmalade 169
Three−Fruit Marmalade