Citrus Marmalade

1. 1

   Place rind in saucepan and add water and baking soda.

2. 2

   Bring to a boiling.

3. 3

   Cover and simmer 20 minute Drain.

4. 4

   Cut off all remaining white membrane from fruit.

5. 5

   Section and dice into bowl.

6. 6

   Combine rind and fruit in measuring cup.

7. 7

   It should be about 3 cups.

8. 8

   If not, add enough orange juice to make up amount.

9. 9

   Transfer to very large saucepan or Dutch oven and bring to boiling.

10. 10

    Cover and simmer 10 minute.

11. 11

    Add sugar and mix well.

12. 12

    Bring to a full rolling boil ( a boil that cannot be stirred down) and boil.

13. 13

    Stirring 1 minute Remove from heat and immedaitely stir in pectin.

14. 14

    Let stand 1-2 minute stirring once or twice.

15. 15

    Then ladle into hot helly glasses or jars.

16. 16

    Pour 1/8 inch hot paraffin over tops (paraffin should cling to sides of jars and contain no air bubbles).

17. 17

    Cover with lids and store in cool, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.