Wash all fruit and thinly peel off rind with vegetable peeler. Slice rind into thin strips. Place rind in saucepan and add water and baking soda. Bring to boiling. Cover and simmer 20 minutes; drain. Cut off all remaining white membrane from fruit. Section and dice into bowl. Combine rind and fruit in measuring cup. It should be about 3 cups. If not, add enough orange juice to make up amount. Transfer to very large saucepan or Dutch oven and bring to boiling. Cover and simmer 10 minutes. Add sugar and mix well. Bring to a full rolling boil (a boil that cannot be stirred down and boil, stirring 1 minute. Remove from heat and immediately stir in pectin. Let stand 1 to 2 minutes, stirring once or twice. Then ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over tops (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool, dark place. Makes 5 cups