| 1 |
Using a zester, remove the zest from five Naval Oranges and the rest of the fruit and discard the white pith. Chop the zest coarsely. Place in a bowl and set aside. |
| 2 |
Chop the fruit and discard any seeds or pith. Place in a separate bowl and set aside. |
| 3 |
Place the zest, water and baking soda in a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Add the fruit and juice and simmer for another 15 minutes. |
| 4 |
Measure the sugar and set aside. Do not reduce the sugar or the marmalade may not set properly. |
| 5 |
Stir the pectin into the simmering fruit mixture. Bring to a full, rolling boil. |
| 6 |
Quickly stir in the sugar and return to a rolling boil, about 220°F. Reduce the mixture about ¼. The mixture should begin to darken. |
| 7 |
Before proceeding, check the setting properties of the marmalade by removing about 3 Tablespoons and placing in a bowl. Set the bowl in the refrigerator for about 5 minutes. Check the marmalade to see that it is setting - jelling - after cooling. |
| 8 |
If the test bowl is not jelling, keep reducing the batch of marmalade. At some point, it may be necessary to add 1 package of Unflavored Gelatin to ¼ cup cold water. Stir to dissolve and add to batch. Make sure the gelatin is dissolved and keep heating for 1 minute. |
| 9 |
When you are satisfied that the marmalade will jell properly, remove from the heat and skim off any foam.
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| 10 |
Pour the hot marmalade into clean canning jars and seal. Ths marmalade will keep in the refrigerator for up to 2 months if you do not seal the jars. The marmalade will also keep for up to 1 year frozen. |