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Tangy Orange Marmalade



  • 3 thin-skinned oranges
  • 2 lemons (or limes)
  • 1 1/2 cups water
  • 1/8 teaspoon baking soda
  • 6 cups granulated sugar
  • 1/2 of 6 ounce bottle liquid pectin


  1. 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.
  2. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes.
  3. 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.
  4. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes.
  5. Ladle into hot sterilized jars and seal with paraffin.

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