Instructions: First, prepare fruit. Cut 2 medium oranges and 1 medium lemon in quarters. Remove seeds. Grind the fruit, chop fine or slice crosswise wafer thin. Add 1 1/2 cups water and 1/8 teaspoon baking soda. Simmer, covered, 20 minutes, stirring occasionally. Add 1 pound fully ripe cranberries; simmer, covered, 10 minutes. Measure 5 cups into a very large saucepan.

To the measured fruit in saucepan, add the exact amount of sugar specified in the recipe. Mix well.

Place over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim off foam with metal spoon. Then stir and skim for 7 minutes to cool slightly and prevent floating fruit.

Ladle into glasses. Cover at once with 1/8-inch hot parrafin.

This recipe yields about 8 3/4 cups marmalade.

Yield: 8 half-pints

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