Hi. My Florida navel orange tree which is about 17 years old was very healthy looking and produced loads of sweet and juicy oranges before Wilma. It took quite a beating during Wilma and lost much foliage and branches. I treated it pretty normally after the hurricane with regular fertilizing. It looked quite shabby for the first few years and produced little quality fruit. Just this year the tree is beginning to look fuller and greener with a decent amount of immature fruit on it. Don't give up on your tree. With a little extra TLC it is liable to come back nicely. Sheri

I have some information that might be of interest, but no definite answer. I found a recipe that might be close to what you are looking for. It used gelatin and low-methoxy pectin solution. (I think that is what the Pomona's is.) I think it is too complicated to type all the instructions so I will list the rest of the ingedients except the pectin and you can decide. Christmastime Marmalade 1 medium grapefruit, seeded, with juice 1 whole orange, seeded with juice 3 oranges, pulp only, seeded, with juice 1 tangerine, seeded with juice 1/2 lemon, seeded with juice 1 1/2 cups concentrated apple juice 1/2 cup white grape juice 3 tablespoons lemon juice The pomona's pectin recipe has these ingredients. 1/2 grapefruit 4 oranges 1 lemon to make 6 C cooked fruit juice of 1 lemon 1-3 cups sugar or 1 1/2 cups honey 3 teaspoons pectin powder 3 teaspoons calcium water You could compare with thess with the sure-jell no-sugar marmalade recipe. I realize that this recipe uses sugar but since it doesn't require sugar you could probably swap. If I used juice, I think I wouldn't use the water. 5-1/2 cups prepared fruit (buy 8 medium oranges and 2 medium lemons) 2-1/2 cups water 1/8 tsp. baking soda 4 cups sugar, measured into separate bowl, divided 1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin 1/2 tsp. butter or margarine BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling jars. REMOVE colored part of peel from oranges and lemons using vegetable peeler. Finely chop or grind removed peel into thin slivers; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside. PLACE fruit peels, water and baking soda in large saucepan. Bring to boil on high heat. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add reserved fruit and juice; cover and simmer an additional 10 min. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. MIX 1/4 cup of the sugar and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Here is a link that might be useful: http://www.pomonapectin.com/

This is the one I was thinking of, though it won't be as sweet b/c it's got a lot less sugar. I see no problem with adding cranberries to it. Ellie Topp's Caramelized Red Onion Relish 2 large red onions, peeled 1/4C firmly packed light brown sugar 1C dry red wine 3 Tbsp balsamic vinegar 1/8 tsp each salt and freshly ground pepper 1. Slice the onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently. 2. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. 3. Season to taste with salt and pepper. Spoon into a wide-mouthed jar and cool briefly. Remove hot (half pint or smaller) jars from canner and ladle relish to within 1/2" of rim. Process 10 minutes. Makes 2 cups

This tree needs a lot more light. It ether needs to be in a south window or under lights. what I do for the New Zealand Lemonade tree below. Plenty of light with fresh air drawn for 10 seconds a each day. seed grown Meiwa in bucket with broader lamp seen below.Close up of Meiwa sharing bucket with cherry tomato plant. 12 more seedling meiwa under bucket light close up of 6 of the 12 as seen through a 1 inch peak hole on top of the bucketYou camn use a lamp like mine above to shine down with out the buckets that I use. 6b Steve