SURE.JELL Three-Citrus Marmalade - orange

Method

• Bring boiling-water canner, half full with water, to simmer.
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• Pour boiling water over flat lids in saucepan off the heat.
• Let stand in hot water until ready to use.
• Drain jars well before filling.
• Remove colored part of peel from half each of the orange and lime using a vegetable peeler.
• Cut removed peels into thin slivers.
• Place in 4-qt.
• saucepan.
• Add water and baking soda; mix well.
• Bring to boil on medium-high heat.
• Reduce heat to medium-low; cover and simmer 20 min.
• Remove and discard remaining colored and white parts of peels from the orange and lime.
• Finely chop the fruit, reserving any juice; set aside.
• Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice.
• Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min.
• Measure exactly 4 cups prepared fruit into 6- or 8-qt.
• saucepot.
• Stir pectin into fruit mixture in saucepot.
• Add butter to reduce foaming.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar.
• Return to full rolling boil and boil exactly 1 min., stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
• Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars on elevated rack in canner.
• Lower rack into canner.
• (Water must cover jars by 1 to 2 inches.
• Add boiling water, if necessary.)
• Cover; bring water to gentle boil.
• Process 10 min.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middles of lids with finger.
• (If lids spring back, lids are not sealed and refrigeration is necessary.)