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Tangy Orange Marmalade
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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
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.
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