Author: Bob and Robin Young

Web Page: www.rockinrs.com

1

Remove the zest from all fruit into a bowl. Keep separate and set aside. Squeeze juice and pulp into separate bowl. Set 4 cups of juice aside.

2

Measure the amount of fruit and fruit juice. If less than 13 cups, add water to 13 cups.

3

Place the 4 cups of reserved juice in a pan with the fruit zest, pulp and the baking soda. Reduce to 1 cup.

4

Place the zest, all remaining liquids and pulp in the reduced liquid. Bring to a boil. Reduce heat to simmer. Reduce liquid to 12 cups.

5

Measure the sugar and set aside.

6

Stir the pectin into the simmering mixture. Bring to a full rolling boil and hold for 3 minutes.

7

Quickly stir in the sugar and return to a rolling boil, about 220° F. Slightly reduce the mixture. The mixture should start to intensify the color.

8

Before preceding, check the setting properties of the marmalade. Continue to reduce mixture until the setting properties are correct.

9

When you are satisfied that the marmalade is jelling correctly, immediately remove from the heat.

10

Ladle into ½ pint sterilized jars to ¼" from the top. Place tops and rings on. Hot process for 8 minutes at a boil. Remove from hot bath and let cool until all tops seal.