3/4 cup zested or thinly sliced orange peel (do not pack)
1/4 cup zested or thinly sliced lemon peel (do not pack)
1 cup water
1/2 cup strained fresh orange juice
3/4 cup water
1/8 teaspoon baking soda
1 1/3 cups supremed (fruit removed from skins) and finely chopped orange segments plus enough reserved juice to equal 1 1/2 cups (8-10 Valencia oranges)
7/8 cup supremed and finely chopped grapefruit segments plus enough reserved juice to equal 1 cup (2-3 large grapefruits)
1/2 cup prepared lemons supremed and finely chopped segments and juice of 3-4 lemons
5 cups sugar
1/2 teaspoon unsalted butter
1 (3oz.) pouch liquid pectin
In a small bowl, combine the orange and lemon peels and 1 cup water. Let soak for 10 minutes. Drain the peel and discard the water.
In an 8-quart pan, combine the peel with the orange juice, 3/4 cup water and baking soda. Over medium-high heat, bring to a full boil. reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the citrus fruits, Cover and simmer 10 minutes more.
Remove the cover and stir in the sugar and butter. Heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Sim off any foam.
To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.
Yields 5-6 1/2 pt. and 10-12 1/4 pt. jars
Source: Blue Ribbon Preserves, Linda J. Amendt
