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This light and sunny orange jelly is not only great for your morning toast, but it is a good glaze for baked chicken.
I still remember the first time I bought marmalade for my family...they hated it. Well, they hated the "chunks" (and so did I), although the jam in between the chunks was tasty (does that make sense?). That is when I decided to create an orange jelly that had "no chunks"...this is it.4 medium oranges
2 medium lemons
1/8 teaspoon baking soda
1 1/2 cups water
5 cups granulated sugar
1 pouch Sure Jell liquid fruit pectin
Wash and dry the oranges and lemons. Using a very fine zester, remove (just the colored part of the peeling) making sure you don't go deep into the skin or you will get the white pith, which is bitter. Set the zest aside.
After you zest the fruit, peel and cut up the peeled oranges and lemons, then pulse them in the food processor until they look like this, then set them aside.
Put the orange and lemon ZEST into a heavy bottomed saucepan and add 1 1/2 cups of water and the baking soda. Bring to a boil over high heat, then turn it DOWN TO A SIMMER, cover and simmer (stirring occasionally) for 20 minutes. .
After 20 minutes, add the chopped oranges and lemons and simmer for another 10 minutes.
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Press the cooked fruit-zest mixture through a strainer and measure off 3 cups of the juice.
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Place exactly 3 cups of strained juice into a large heavy bottomed saucepan and add the sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in liquid pectin and return to a full rolling boil for exactly one minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
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Immediately pour into prepared jars, filling to within 1/8" of the top. Wipe jar rims and threads. Cover with 2-piece lids and screw bands. Process jars in a hot water bath for 10 minutes. 
NOTE: Because this is a citrus jam, it can take up to a week to full set, but it is SO worth the wait.
ENJOY !!!
