Ingredients
- 4 medium Florida oranges
- 1 medium lemon
- 1-1/2 cups water
- 1/8 teaspoon baking soda
- 5 cups sugar
- 1/2 (6-ounce) package liquid fruit pectin, about 1 foil pouch (Look
- for pectin in the canning supplies area of the supermarket)
- 5 to 6 glass half-pint canning jars
Preparation
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.)
