4 med. oranges
1 med. lemon
1 1/2 c. water
1/8 tsp. baking soda
5 c. sugar
1/2 of a 6 oz. pkg. (1 foil pouch) liquid fruit pectin

PREPARING: Score orange and lemon peels into 4 lengthwise sections. Remove peels; scrape off white portion. Cut peels into very thin strips. Combine peels, water, and baking soda. Bring to boiling. Cover; simmer for 10 minutes. Do not drain. Remove membrane from fruits. Section fruits, reserving juices; discard seeds. Add sectioned fruits and juices to peel. Return to boiling. Cover and simmer for 20 minutes. Measure 3 cups fruit mixture and sugar. Bring to a full rolling boil; boil, uncovered, 1 minute. Remove from heat; stir in pectin. Skim off foam.

WATER-BATH CANNING: Ladle marmalade into hot, clean half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boils). Makes 5 to 6 half-pints.