Title: Tangy Orange Marmalade
Categories: Condiment Preserve
Yield: 6 Servings

3		Thin-skinned oranges
2		Lemons (or limes)
1 1/2	c	Water
1/8	ts	Baking soda
6	c	Sugar
1/2		Of 6-oz bottle liquid pectin

From: Arizona Cookbook

Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. cover and simmer 20 minutes, stirring occasionally. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin.

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