I'll admit, it's definitely not on my anti-inflammatory diet. But it is delicious, and a summer staple in my cabinet. I'm not a huge fan of plain orange marmalade, but adding the sweetness from fresh strawberries to the kick of citrus from oranges and lemons is pure perfection.
Warning: the aroma in your kitchen is about to be fantastic!
First, peel the oranges and lemons, setting the peel aside.
Remove as much of the white membrane as you can and discard.
Chop peels and place in a large saucepan.
Add water and baking soda. Cover and simmer for 10 minutes.
Section oranges and lemons and remove as many seeds as you can see. Add them to the saucepan. Mash the fruit, releasing the juice, then cover and simmer for 20 minutes. (Breaking the segments in half helps with the mashing and deseeding!)
Add sugar and pectin and mix well. Boil uncovered for 5 minutes.
Remove from heat. Skim off the foam.
Your delicious marmalade is ready to be canned! (If you've never canned before, it's easier than you think! HERE is a great step-by-step on canning basics.)
Voila! A beautiful, delicious summer treat!