Author: Bob and Robin Young

Web Page: www.rockinrs.com

1

Thoroughly sterilize about 9 - ½ pint canning jars, lids and rings.

2

Zest all of the fruit. Take the peel of one orange and remove the pith - the white part. Cut the peel in julienne strips. Keep zest and peel separate from juice.

3

Juice all of the fruit to 9 cups. Bring the level up with water if necessary.

4

Place the zest and 2 cups of juice in a saucepan. Bring to a boil and reduce by ½. Set aside for 30 minutes to 24 hours.

5

Place all of the juice and the zest in a stock pot. Add the baking soda and bring to a boil. Reduce the liquid to 7 cups.

6

Measure the sugar and set aside.

7

Stir in the pectin and return to a full rolling boil for 3 minutes. Place a small saucer in the freezer.

8

Quickly stir in the sugar. Using a candy thermometer, bring the mixture up to 220°F. Place a Tablespoon of the mixture on the cold saucer and return to the freezer for 1 minute. Check the gel. Repeat every 5 minutes until the correct gelling consistency is achieved.

9

When you are satisfied that the marmalade is gelling correctly, immediately remove from the heat. Fill the canning jars to within ¼" from the top. Place a top and ring on the jar and loosely screw on the ring. Hot pack for 8 minutes.