pinch of salt ( I always add a pinch of salt to my jams. It is not necessary, I just think it helps the taste.)
half pint jars, lids and water bath canner
Have your jars hot and ready to go
Using a vegetable peeler, carefully peel the citrus fruits. Be sure to only take the peel and not the bitter white pith
Set the peels aside.
In my research all of the recipes said “cut up the fruit.” Not very helpful if one has never really cut up an orange or lemon. I trimmed the rest of the peel off of the fruit and cut the oranges and lemons into supremes (there is a link to instructions in the post). After the supremes were cut squeeze the juice out into a bowl
cut all of the supremes into fourths.
Chop the peels into small pieces.
Put the chopped peel, 2 1/2 cups water and the baking soda into a large, non reactive pot.
Bring it to a boil, cover it and let it simmer for 20 minutes stirring occasionally.
Next add the fruit and its juice, return to a simmer and let cook for 10 minutes.
While the fruit is cooking get the sugar and pectin ready. Put the pectin and 1/4 cup of sugar in one bowl and the 3 3/4 cups of sugar in another bowl.
Once the fruit has simmered for 10 minutes add the sugar/pectin mixture and the 1 tsp butter to the pot.
Mix well and bring to a ROLLING BOIL – a boil you cannot stir down. When that happens add the rest of the sugar and return to a rolling boil FOR EXACTLY ONE MINUTE. Turn off the heat.
Ladle the marmalade into the half pint jars leaving 1/2″ headspace. Wipe the rims and add the lids. Process in a water bath canner for 15 minutes.Make any suggested adjustments if you are over 3,000ft.
Turn off the heat and let them sit in the canner for an additional 5 minutes. Remove from the canner and let them sit overnight.