MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Christmas citrus marmalade part
  Categories: Canning
       Yield: 7 Servings
  
       2    Lemons
       1    Orange
   2 1/2 c  Water
     1/8 ts Baking soda
       1 lg Grapefruit
       7    1/2 pint canning jars
       1    1 3/4 oz box powdered fruit
       6 c  Sugar
  
   Recipe by: Country Christmas Recipes
     Remove peel from white part of lemons and orange in long strips with
   sharp paring knife, making sure there is no white on the peel. Stack
   strips, cut into thin slivers. Combine lemon and orange peels, water
   and baking soda in 2 qt saucepan. Bring to a boil over high heat.
   Reduce heat to low; cover and simmer 20 minutes, stirring
   occasionally.
     Meanwhile, peel grapefruit; remove white pith from grapefruit,
   lemons and orange; discard peel and pith. Separate fruit into
   sections. With fingers, remove pulp from membrane of each section
   over large saucepan to save juice. Dice fruit sections into same
   saucepan. Bring to a boil. Cover and simmer 10 min. Measure 5 cups
   fruit mixture into 6 qt saucepan or Dutch oven.
     Wash jars, lids and bands. Leave jars in hot water. Place lids and
   bands in large pan of water. Mix pectin into fruit mixture. Bring to
   a rolling boil over medium-high heat, stirring constantly.
   Immediately stir in sugar. Bring to a rolling boil and boil 1 minute,
   stirring constantly. Remove from heat; skim off foam with metal
   spoon. Bring water with lids and bands to a boil. Lade hot mixture
   into hot jars leaving 1/2 space at top. Run metal spatula around
   inside of jar to remove air bubbles. Wipe tops and sides of jar rims
   clean. Place hot lids and bands on jar. Screw bands tightly, but do
   not force. To process, place jars in boiling water; boil 10 min.
   Remove jars and cool on wire racks. Store unopened jars in a cool,
   dry place up to 12 months. Refrigerate after opening up to 6 months.
   Makes about seven 1/2-pint jars.
  
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