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                            Lemon-Lime Marmalade

Place the zests, water, and soda (it helps make the peel less bitter, and more tender) in a (non reactive)  pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.

Add chopped fruit, with juice, and 1 c of the sugar into peel mixture. Cover and simmer 20 minutes longer.

Measure 3 1/2 c of the fruit/peel mixture into a 6-8 qt (non reactive) pot. Stir in (use wooden spoon) remaining sugar and add the butter (it keeps the foam to a minimum, and won't spoil the canning  process due to small amount). Bring to a full rolling boil, stirring constantly.

QUICKLY stir in pectin. Return to a full rolling boil, stirring constantly, for 1 minute.

Remove from heat and skim off any foam (I didn't have any!). (Add color, if desired.)

Ladle quickly into sterilized jars, leaving 1/8 inch head space. Wipe rims, cover with lids and bands, and  BWB 10 minutes. Yields @ 4 pints. (Note: The marmalade will look runny at first. After about 12-24 hours canned, it will really thicken up!)

(originally posted by Tammi, modified by Elizabeth)