Orange Marmalade

• 1 medium orange
• 1 medium tangerine
• 1 medium lemon
• 1 1/2 cups water
• 1/8 teaspoon baking soda
• 3 cups sugar
• 1 (3-oz.) pkg. liquid fruit pectin

Directions

1. 1MICROWAVE DIRECTIONS: Score outer peel of fruit into quarters. Remove thin layer of peel a quarter at a time. Discard white membrane from peel and fruit. Cut peel into very thin strips. In 2-quart microwave-safe bowl, combine peel, water and soda. Cover; microwave on HIGH for 5 to 8 minutes or until mixture comes to a full rolling boil; continue to boil for 10 minutes, stirring once halfway through cooking.
2. 2Meanwhile, in shallow bowl, finely chop fruit, being careful not to lose any juice. Add fruit with juice to peel mixture. Cover; microwave on HIGH for 3 to 4 minutes or until mixture comes to full rolling boil; continue to boil for 10 minutes, stirring once halfway through cooking. Stir sugar and pectin into 2 cups of fruit mixture; discard excess mixture. Microwave on HIGH for 6 1/2 to 9 minutes or until mixture comes to full rolling boil, stirring twice during cooking. Continue to boil for 1 minute.
3. 3Spoon into 3 clean, hot 8-oz. jars; screw lids on firmly. Cool several hours. Store in refrigerator up to 3 weeks or in freezer up to 3 months.

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