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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
Remove colored part of peel from half each of the orange and lime using a vegetable peeler.
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7
Cut removed peels into thin slivers.
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8
Place in 4-qt.
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9
saucepan.
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10
Add water and baking soda; mix well.
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11
Bring to boil on medium-high heat.
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12
Reduce heat to medium-low; cover and simmer 20 min.
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13
Remove and discard remaining colored and white parts of peels from the orange and lime.
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14
Finely chop the fruit, reserving any juice; set aside.
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15
Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice.
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16
Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min.
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17
Measure exactly 4 cups prepared fruit into 6- or 8-qt.
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18
saucepot.
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19
Stir pectin into fruit mixture in saucepot.
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20
Add butter to reduce foaming.
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21
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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22
Stir in sugar.
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23
Return to full rolling boil and boil exactly 1 min., stirring constantly.
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24
Remove from heat.
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25
Skim off any foam with metal spoon.
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26
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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27
Wipe jar rims and threads.
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28
Cover with two-piece lids.
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29
Screw bands tightly.
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30
Place jars on elevated rack in canner.
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31
Lower rack into canner.
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32
(Water must cover jars by 1 to 2 inches.
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33
Add boiling water, if necessary.)
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34
Cover; bring water to gentle boil.
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35
Process 10 min.
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36
Remove jars and place upright on a towel to cool completely.
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37
After jars cool, check seals by pressing middles of lids with finger.
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38
(If lids spring back, lids are not sealed and refrigeration is necessary.)
