Orange Marmalade

1 . Stage

Prep the oranges and lemon: If using thick-skinned oranges, use a peeler to remove citrus zest, then use a sharp knife to slice zest into thin strips. Add zest to a large pot.

2 . Stage

Slice off the top and bottom ½” of each orange until fruit flesh is visible. Following the curve of each orange, trim off the white pith all around the fruit and discard. Reserve any seeds and set aside. Cut remaining fruit into 4 wedges and slice each wedge into ⅛”-thick pieces. Add to pot.

3 . Stage

Alternatively, if using thin-skinned tangerines or mandarins, use a sharp knife to trim off and discard the navel. Cut remaining fruit, including the peel, into 4 wedges and slice each wedge into ⅛”-thick pieces. Reserve any seeds and set aside. Add fruit to a large pot.

4 . Stage

Juice the lemon and reserve any seeds. Using a piece of cheesecloth, tie citrus seeds and cardamom into a sachet and add to pot, along with sugar and water.

5 . Stage

Set pot over medium heat and bring to a boil. Cook, stirring occasionally, until thickened and mixture reaches a temperature of 220°, about 35 minutes. Using two spoons, squeeze the seeds sachet of any marmalade and discard.

6 . Stage

Let cool and transfer marmalade to clean jars. Marmalade will keep stored in the refrigerator for up to 1 month.