Orange Marmalade
Source: LindaLou
4 cups prepared fruit (4 medium oranges and 2 medium lemons)
2-1/2 cups water
1/8 tsp. baking soda
1 box SURE.JELL Fruit Pectin
5-1/2 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
REMOVE colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Add the fruit and juice. Cover and simmer 10 minutes longer. Measure 4 cups into 6- or 8-quart saucepot. Measure sugar and set aside.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in all sugar quickly. Return to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)