Author: Bob and Robin Young

Web Page: www.rockinrs.com

1

Using a zester, remove the zest from five Naval Oranges and the rest of the fruit and discard the white pith. Chop the zest coarsely. Place in a bowl and set aside.

2

Squeeze the juice of all fruit adding the pulp that does not have pith with it. Set aside.

3

Measure the amount of fruit juice. Add enough water to bring the total liquid up to 12 cups.

4

Place all of the zest and 2 cups of the juice in a large saucepan. Reduce to 1 cup.

5

Pour the rest of the juice and baking soda in the saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Reduce liquid to about 9 cups. Simmer longer if necessary.

6

Add the pulp from the fruit and simmer for another 15 minutes.

7

Measure the sugar and set aside. Do not reduce the sugar or the marmalade may not set properly.

8

Stir the pectin into the simmering fruit mixture. Bring to a full, rolling boil.

9

Quickly stir in the sugar and return to a rolling boil, about 220°F. Reduce the mixture about ¼. The mixture should begin to darken.

10

Before proceeding, check the setting properties of the marmalade by removing about 3 Tablespoons and placing in a bowl. Set the bowl in the refrigerator for about 5 minutes. Check the marmalade to see that it is setting - jelling - after cooling.

11

If the test bowl is not jelling, keep reducing the batch of marmalade and check every 3 minutes.

12

When you are satisfied that the marmalade will jell properly, remove from the heat.

13

Pour the hot marmalade into clean canning jars and seal. Hot pack for 10 minutes. This marmalade will keep in the refrigerator for up to 2 months if you do not seal the jars. The marmalade will also keep for up to 1 year frozen.