Categories: conserves, jams, jellies perserves

Ingredients

• 4 medium oranges
• 1 medium lemon
• 1 1.2 cups water
• 1/4 tsp. baking soda
• 6 cups sugar
• 1/2 of a 6 oz. bottle liquid fruit pectin

Directions

1. Remove peels from the oranges and lemon. Scrape of excess white. Cut peels into very fine strips. In saucepan combine peels, the water and baking soda. Bring to boiling; cover and simmer 10 minutes.
2. Meanwhile remove the membrane from fruit. Section fruit, working over bowl to catch juices. Discard seeds.
3. In a large kettle or Dutch oven, combine the sections, juice, and undrained peel. Cover and simmer 20 minutes. measure 3 cups and the mixture. Add the sugar and mix well. Bring to full rolling boil; boil, uncovered, 5 minutes. Remove from heat’ stir in the liquid fruit pectin. Skim off foam with metal spoon. Pour at once into hot, sterilized half-pint jars; seal.

4. makes 6 half-pint jars

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