3 cups cooked fruit (4 oranges, 2 lemons)
1/8 tsp baking soda
1 1/2 cups water
1 3oz pouch Ball Real Fruit / Liquid Fruit Pectin
5 cups sugar
1/2 tsp butter or margarine
1. Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water.
2. Remove peel from oranges and lemons. Scrape off 1/2 of white pith and discard. Thinly sliced peel and place in baking soda and water in a 6 or 8 quart saucepan. Cook 20 minutes covered. Remove membrane from fruit pulp. Chop fruit, reserving juice. Add fruit and juice to peel mixture. Simmer 10 minutes, covered.
3. Combine prepared fruit with lemon juice and sugar in a 6 or 8 quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that can’t be stirred down, over high heat, stirring frequently.
4. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
5. Ladle hot jam into hot jars, leaving 1/4 inch headspace . Wipe rim, Center lid on jar. Apply band until fit is fingertip tight.
6. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Yields: 6 (8 oz) half pints
