3 c. prepared fruit (1 orange, 1 lemon, and about 1 pt. ripe blueberries)
5 c. sugar
1/2 bottle liquid fruit pectin
3/4 c. water
1/8 tsp. baking soda
Paraffin

First prepare the fruit. Remove the skins in quarters from the orange and the lemon. Lay the quarters flat. Shave off and discard about half of the white part. With a sharp knife or scissors, slice the remaining rind very fine, and put in a saucepan. Add the water and soda; bring to a boil, and simmer, covered 10 minutes, stirring occasionally. Section and chop the peeled fruit; discard the seeds. Add the pulp and juice to undrained cooked rind, and simmer, covered, 15 minutes longer. Thoroughly crush the blueberries. Combine the fruits and measure 3 cups into a very large saucepan.

Then make the marmalade. Add the sugar to the fruit in the large saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat, and immediately stir in the fruit pectin. Skim off the foam with a metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit.

Ladle quickly into clean glasses. Cover at once with 1/8 inch hot paraffin.

Makes about 7 medium glasses.