1. 8 Oranges
2. 3 Lemons
3. 6 cups sugar
4. 7 Tbs. Low-sugar Pectin (you may need more or less)
5. 4 cups Cranberry Juice
6. 1/8 tsp. baking soda
1. Place a soup spoon in the freezer, this will help you check the consistency of your marmalade.
2. Wash the fruit and place your pressure canner on the stove with water and your jars. Bring the water in the pressure canner to a boil so that you can have your jars sterilizing while you are making the marmalade.
3. Peel the outside of the oranges with a vegetable peeler then put in a blender until they are chopped up pretty fine. Place the peels in a saucepan with 2 cups of the cranberry juice and the baking soda over high heat until it comes to a rolling boil. Turn down the heat, cover, and allow to simmer for 20 minutes.
4. While this is simmering peel the oranges and lemons and remove any bits of white and seeds. Place the peeled fruit in the blender and set aside.
5. Combine the pectin with about 1/4 cup of the sugar and add to the chopped fruit.
6. Once the peels are done simmering for 20 minutes add the fruit and the remaining 2 cups of cranberry juice, maintain low heat and simmer for 10 minutes.
7. Add the remaining sugar to the saucepan and allow to come to a boil. While stirring, let it stay at a hard boil for about one minute.
8. At this point you can check to see if the consistency of your marmalade is to your liking. Take out the spoon from the freezer and dip into the marmalade so that you have just a bit on the spoon. Give it a few seconds to chill and if the marmalade is thick enough you may start the canning, if not, add some more pectin and bring mixture to a boil again.
9. Ladle your marmalade into jars, place lids on and tighten.
10. To process you can either use a hot water bath or a pressure canner. Since I have purchased a pressure canner I use it for just about everything since I do not need as much water in the pot.
11. For a hot water bath you will need to make sure that the water covers the jars by at least two inches and once the water comes to a boil start your timer for fifteen minutes.
12. For the pressure canner you will use ten pounds of pressure and process for ten minutes.
13. Carefully remove your jars and allow to cool.