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1
Remove peel from each piece of fruit in 4 pieces.
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2
Set fruit aside.
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3
Lay peels flat with white membrane sides up.
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4
Use sharp knife to scrape off about half the membrane from each piece of peel; discard removed membranes.
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5
Cut remaining peel into very thin slices with same knife or kitchen shears; place in medium saucepan.
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6
Add water and baking soda; stir.
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7
Bring to boil on medium heat, stirring occasionally; cover.
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8
Simmer on medium-low heat 20 min., stirring occasionally.
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9
Chop reserved fruit.
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10
Add to saucepan along with any fruit juices; stir.
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11
Simmer, covered, 10 min., stirring occasionally.
-
12
Measure exactly 4 cups prepared fruit into large saucepan.
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13
Add pectin crystals; mix well.
-
14
Bring to full rolling boil on high heat, stirring constantly.
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15
Add sugar; mix well.
-
16
Return to full rolling boil; cook 1 min., stirring constantly.
-
17
Remove from heat.
-
18
Stir and skim foam for 5 min.
-
19
to prevent fruit from floating to top.
-
20
Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
-
21
Seal while hot with sterilized two-piece lids with new centres.
-
22
Let stand at room temperature until set.
