2 1/2 cups water
1/8 teaspoon baking soda
1 package Pectin
6 cups sugar
1/4 teaspoon nutmeg
Remove peel from oranges and lemons, reserve fruit. Scrape off white pith
and discard. Thinly slice peel.
In a medium saucepot, combine orange and lemon peel, water and baking soda. Bring to a boil, reduce
heat and simmer, covered, 20 minutes. Remove seeds and any white membrane from oranges and
lemons. Finely chop fruit. Add fruit to peel and return to a boil. Reduce heat and simmer, covered, 10
minutes. Measure five cups of prepared fruit. Combine prepared fruit and pectin in a large saucepot.
Bring to a rolling boil. Stir in sugar and nutmeg; return to a rolling boil. Boil hard 1 minute, stirring
constantly. Remove from heat. Skim foam if necessary. Stir for five minutes. Carefully ladle hot
marmalade into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing
compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -
Process 10 minutes in a boiling-water canner.
Yield: about 6 half-pints.
Note: To get the slightly sweet, slightly bitter taste of a traditional
orange marmalade, use a variety with
a more sour taste, such as a Seville.
For altitude adjustment increase processing as indicated below:
1,001 3,000 ft ...5 minutes
3,001 6,000 ft .10 minutes
6,001 8,000 ft .15 minutes
8,001 10,000 ft ...20 minutes