1-1/2 cups water
1/8 teaspoon baking soda
1 (16-ounce) can whole cranberry sauce
1 pat (about 1 teaspoon) butter
7 cups granulated sugar
1 pouch Certo (no substitute)
Wash, dry, then zest the oranges and lemons with a vegetable peeler.
Place zest in a saucepan with 1-1/2 cups water and baking soda; simmer for 20 minutes, then remove pan from heat and set aside.
Peel remaining skin and as much of the white skin (pith) from oranges and lemons as possible; remove seeds. Place fruit into a blender with whole cranberry sauce and reserved zest mixture, blending until smooth. (You should have about 4 cups of fruit.)
Melt butter in a small stockpot and add fruit. Cook over medium-high heat until mixture begins to boil, stirring frequently.
Add about 1/3 of the sugar and stir until all the lumps are gone.
Add more sugar and repeat process, again bringing mixture to a boil and stirring until all the lumps are gone; add the final 1/3 of sugar, stirring frequently, once more bringing mixture to a boil.
Lower heat, then simmer for 2 minutes, stirring occasionally. Add Certo and simmer for 1 minute more.
Pour mixture into sterilized jars, seal tightly, then cool and enjoy.*
Yield: 7 to 8 cups marmalade.
Kitchen Ade note: Use only thoroughly sterilized canning jars with lids and screw bands. Fill jars to about 1/4-inch of the tops. Once jars are filled, turn jars upside down and allow to rest for 5 minutes for a tight seal. Turn jars upright and wait about 15 minutes for a "popping" sound, indicating that all the air has been removed from the jar. (If you can press down on the dome lid and it does not pop back up, the seal is good. (Refrigerate any jam that does not seal properly.) For best taste, use jam within 1 year; refrigerate opened jam for up to 3 months.
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