2 sprigs pineapple sage, 6-inches long (To be added with sugar)
4 c. thinly sliced orange rind with pulp removed (reserve main part of fruit for main mixture)
6 c. sugar
1 bottle Certo fruit pectin
2 c. distilled water (no salt)
2 limes, thinly sliced
3 lemons
1/4 tsp. baking soda

Wash and section oranges, limes, and lemons. Reserve rinds and juice. Remove white pulp from skins; slice thinly, about 1/4-inch size. Put into an earthenware bowl. Pour rinds into a deep saucepan with 2 cups distilled water (no salt) and 1/4 teaspoon baking soda. Simmer for 30 minutes.

Now add the reserved oranges, lime, and lemon sections. Cook for 15 minutes. Pour in sugar and bring to a boil for 2 1/2 minutes or until mixture begins to thicken.

Reduce heat and simmer for 5 minutes more. Add pectin and stir. Be sure to skim off any foam and continue to stir to cool down. Marmalade is now ready to be spooned into sterilized jar or containers.

NOTE: Sprigs are to be added with the sugar. Try not break sprigs when stirring.