Strawberry Marmalade - cooking recipe

Ingredients

2 medium oranges
2 medium lemons
1/2 c. water
1/8 tsp. baking soda
1 qt. ripe strawberries, crushed
7 c. sugar
1 pouch liquid fruit pectin (half of a 6 oz. pkg.)

Preparation

Peel outer layer of oranges and lemons; set aside.
Remove the white membrane from fruit and discard.
Set the fruit aside.
Chop peels; place in a large saucepan.
Add water and baking soda; cover and bring to a boil.
Simmer for 10 minutes.
Meanwhile, section oranges and lemons, reserving juice.
Add fruit and juice to saucepan; cover and simmer for 20 minutes.
Add strawberries. Measure fruit; return 4 cups to the saucepan (if have more than 4 cups, discard any extra; if less, add water to equal 4 cups).
Add sugar and mix well.
Boil, uncovered, for 5 minutes.
Remove from the heat; stir in pectin.
Stir for 5 minutes to cool; skim off foam.
Pour into half-pint jars or freezer containers, leaving 1/4-inch headspace.
Adjust caps.
Process for 10 minutes in a boiling-water bath or store in the freezer.
Serve with toast or biscuits.
Yield:
about 10 half-pints.