Wash all fruit and thinly peel off rind with vegetable peeler.

Slice rind into thin strips. Place rind in saucepan and add water and baking soda. Bring to rolling boil.

Cover and simmer 20 minutes; drain. Cut off all remaining white membrane
from fruit.

Section and dice into bowl. Combine rind and fruit in measuring cup.
It should be about 3 cups.   If not- add enough orange juice to make up amount.

Transfer to very large saucepan or Dutch oven and bring to boiling.

Cover and simmer 10 minutes.
Add sugar and mix well.

Bring to a full rolling boil
Remove from heat and immediately stir in Fruit Jell Pectin.

Let stand 1 to 2 minutes, stirring once or twice.

Then ladle into
hot jelly glasses or jars.

Pour 1/8 inch hot paraffin over tops paraffin should cling to sides
of jars and contain no air bubbles.  {Do not eat the Paraffin, it is for sealing purposes only}

Cover with lids and store in cool, dark place.
 

Apple Jelly Apple Honey Jelly Blueberry Jelly Spicy Blueberry Jam Mixed Citrus Marmalade Orange Marmalade Peach-Orange  Marmalade Lemon Marmalade Lime Marmalade Grape Jelly Grape Jam Grape Conserve Sugarless Grape Jelly  Peach Preserves Peach Jelly Peach Banana Jam Peach Kiwi Freezer Jam Peach Raspberry Jam

Peach Marmalade Peach-Orange  Marmalade Plum Jam Pumpkin Preserves Pumpkin Butter Raspberry Jelly Raspberry Lemon Jelly Cherry Raspberry Jam Raspberry Green Tomato Jam Rhubarb Conserve Rhubarb Crunch Rhubarb Marmalade Rhubarb Jelly Strawberry Jam Simple Strawberry Jam Microwave Strawberry Jam Strawberry Preserves Strawberry Freezer Preserves

Balsamic Strawberry Preserves Tomato Preserves Green Tomato Jelly & Jam Banana Jam Pear Preserves Tangerine Marmalade Watermelon Rind Preserves Dandelion Jelly Pepper Jelly Hot Pepper Jelly Indian Carrot Jelly Mint Jelly Rose Hip Jelly