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.
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