Fill your canner with HOT WATER and cover it. This will help it boil faster. Wash all your jars, lids, and rings in hot soapy water. Let them air dry.
Wash and dry all the fruit. Using a vegetable peeler, peel just the colored part of the peel off the fruit. The pith is very bitter, so try not to peel it off. Julienne this into thin 2-inch long strips. Place the peels, 2 cups of orange juice, and the baking soda in a saucepan. Bring to a boil and cover. Reduce the heat and let simmer for 20 minutes.
Meanwhile, remove the remaining pith and cut the fruit in half laterally. Remove the seeds and the thick white part in the middle. Slice the fruit into 1/4-inch slices. Chop the fruit into medium size pieces. Combine the pectin with the fruit.
When the peel is done simmering, add the fruit along with the remaining orange juice. Simmer this mixture for 10 minutes; stirring occasionally.
While the fruit is simmering, boil your jars in the canner. Using tongs, tilt them so they fill with water and let them boil until you are ready to fill them with marmalade. In a saucepan cover the dome lids with hot water. Put this on a burner set on medium-low. Do not let them boil. It can ruin the rubber on the seal.
Return to the fruit mixture, bring this to a full rolling boil, stirring constantly. Add the sugar and bring this mixture back to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat immediately.
Ladle into hot jars, leaving a 1/4-inch headspace. Wipe the rim of the jar and adjust the two piece lids and screw on just finger tight. Place the jars inn the canner in the rack or on top of the pie plate. Make sure there is enough water in the canner to cover them by at least one inch. Process the pints for 5 minutes with the lid on the canner. Do not start the timer for processing until the water returns to a boil. Remove from the canner and set on a few layers of newspapers or papertowels to cool for 24 hours. Do not let them touch. Do not touch or move them for 24 hours.