Tangy Orange Marmalade
Tangy Orange Marmalade recipe
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 3½ 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.