3 med. oranges
2 med. lemons
1 1/2 c. water
1/8 tsp. baking soda
5 c. sugar
1/2 (6 oz.) bottle liquid fruit pectin

Prepare rind portion from oranges and lemons first; peel rind from fruit in quarters. Laying rind white-side up, scrape about half of white layer from rind and discard scraped material. With sharp knife or scissors, slice remaining rind crosswise very thin.

Place rind in 2-quart casserole with water and baking soda. Cover. Place in microwave oven and cook at HIGH 12 minutes, stirring after 6 minutes. While rind is cooking, section fruit removing and discording white membrane and seeds. Chop. Add this pulp and juice to the undrained cooked rind. Cover. Return to microwave oven and continue cooking 6 minutes more.

Measure 3 cups fruit mixture into 3-quart casserole. Add sugar, blending well. Cover. Place in microwave oven and cook 12 to 14 minutes, stirring after 6 minutes, until mixture comes to a full boil. Then, time for 1 more minute of boiling.

Stir in pectin, mixing thoroughly. With metal spoon, skim off foam and stir for 5 minutes to cool slightly. Ladle into prepared jars. Seal. If sealed with metal lid and band, turn upside down to prevent floating fruit.

Makes about 5 1/2 cups.