Orange Marmalade

My dad loved to make this.

Ingredients

4                      Oranges                                Should be 4C of cooked fruit

2                      Lemon                                  

Box                 Sure JELL

1/8t                Baking soda                        

5-1/2C   Sugar

2-1/2C           Water                                   

1/2t                 Butter

Directions

Sterilize jars, lids, rings, and utensils in boiling water.  Drain and set aside.

Remove colored part of peel from oranges and lemons

Cut into slivers and set aside

Peel and discard the white part of the peel from the fruit

Remove by sections, reserving any juice. 

Discard membrane from between sections

Set aside

Place peels and 1/2t baking soda in saucepan

Add 2-1/2C water

Bring to a boil

Reduce heat, cover and simmer 20 minutes

Add fruit and juice

Simmer 10 minutes

Should yield 4C of cooked fruit

Measure 5-1/2C of sugar (exactly) into a bowl

In a large 8qt heavy pot Stir in 1box of Sure JELL fruit pectin into the fruit/ juice

Add 1/2t butter to prevent foaming during cooking

Bring mixture to a full rolling boil(one that you can’t stir down) stirring constantly

Add sugar quickly to fruit or juice mixture.

Return to a full rolling boil for exactly 1 minute stirring constantly

Remove from heat

Skim any foam

Immediately fill jars to 1/8 inch of top

Wipe jar rim and threads

Cover quickly with flat lid

Screw bands on tightly

Invert jars for 5 minutes, then turn upright

After jars are cool check seals by pressing middle of lid with finger

If lid springs up when finger is released lid is not sealed

Let stand at room temperature for 24 hours

Store in a cool, dry, dark place for up to 1 year.

Store opened jam in refrigerator for up to three weeks