Simple to make, marmalade uses the pith (white part) of oranges to set the gel. You may want to add a little pectin to ensure the marmalade gels, but it isn't necessary.
Yield: 3-1/2 pints of Cardamom Orange Marmalade
1-1/2 quarts water
5-10 cups sugar
5 cardamom seed pods
Peel the oranges.
Chop the peel in a food processor.
Break the oranges in half with your hands and then cut the halves into thirds.
Put the oranges, water and cardamom into a large stock pot. (You may want to put the cardamom pods in a cheesecloth bag for easier removal later.)
Add 5 cups sugar and stir well.
Simmer for about an hour, stirring occasionally.
Taste to see if the mixture needs more sugar. Add to taste.
Slowly bring to a boil, stirring until all of the sugar is dissolved. Then lower heat to a simmer.
The longer this cooks, the better the flavor. I let my Cardamom Orange Marmalade simmer for an entire day, turn off the heat and leave it covered overnight, and then continue cooking the next morning. The house smells amazing and the flavor is outstanding.
Remove the cardamom pods.
Pour hot marmalade into sterilized, hot pint or half-pint jars, leaving a 1/4" head space. Process half-pints for 10 minutes and pints for 15 minutes in boiling water.
NOTE: If you are not familiar with canning, it is important that you understand how to avoid food poisoning. Do your homework.