Ingredients
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2 lbs mixed oranges (navel, Cara Cara, and/or blood oranges), scrubbed (about 3 oranges)
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1 lemon
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3 cups sugar
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1 cinnamon stick
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2 tsp vanilla extract
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8 (4 oz) mason jars
Steps
1
Place a small plate in the freezer. Trim ends from the oranges and discard. Cut each orange in half, then into 8 wedges (do not peel). Discard any seeds. Working in batches as needed, add oranges to the bowl of a food processor and pulse until coarsely chopped.
2
Transfer chopped oranges to a large pot. Squeeze the juice from the lemon into pot. Add ½ cup water, sugar, and cinnamon stick. Stir to combine. Bring orange mixture to a boil over medium. Reduce heat to low. Cook 55–60 min., stirring frequently with a rubber spatula, until orange peels are very tender and the mixture has thickened.
3
Place a tsp of marmalade on the cold plate. If marmalade sets immediately to a jam-like consistency, it is ready. If it is still runny, continue cooking and recheck the consistency every 3–5 min. Remove marmalade from heat. Remove and discard cinnamon stick. Stir in the vanilla. Divide marmalade among mason jars. Cool completely, then secure lids. Refrigerate for up to 4 weeks.
Tips
The marmalade jars are not processed for long-term storage in your pantry. You can include a tag that suggests refrigerating, along with ideas for how to enjoy it.
