4 med. oranges
1 med. lemon
1 1/2 c. water
1/4 tsp. baking soda

Place paraffin in small pan over low heat to melt. Remove peels from oranges and lemon, cut off half the white part. Shred peels very fine, add water and soda. Heat to a boil. Cover and cook slowly 10 minutes. Remove white skin of peeled fruit and cut sections away from membrane with sharp knife, working over bowl to catch juice.

Combine pulp, juice, and cooked peel. Cover and cook slowly 20 minutes; then measure out 3 cups of cooked fruit mixture. Add 6 cups sugar. Heat to a boil and cook 5 minutes. Remove from heat and stir in 1 1/2 bottle Certo fruit pectin; stir and skim alternately 5 minutes to cool slightly and prevent floating fruit. Ladle into hot, sterilized glasses; seal with paraffin (about 1/8 inch thick).