1. Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces. This takes a long time. Put a movie in and get slicing!
2. Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Let it sit overnight.
3. In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the white stuff (really technical terms here). Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 cups of segments and juice. Add your pineapple pieces to make 3 1/2 cups total fruit.
4. Next day – Return zest to boil. Add the fruit and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes.
5. Stir in the remaining 5 cups of sugar and and bring to a full rolling boil, stirring constantly.
6. Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
7. Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade.
8. Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
9. Let jars sit for 2 weeks before you taste to let the marmalade mature, kinda like wine. Heck, drink some wine while you are waiting.

I’m thinking this would be great over some cream cheese spread on a cracker, or I’m hoping to try soon to make some thumbprint cookies and roll them in coconut and then use this in the middle. I think that would be heavenly!