A bright and flavorful homemade orange marmalade made with fresh navel oranges, sugar, lemon juice, and a touch of cinnamon.

Scale

2 medium navel oranges

2 cups granulated sugar

Juice of 1/2 lemon

Small pinch of ground cinnamon

6 cups water (for boiling and cooking)

1. Peel a thin layer of orange rind and julienne into matchsticks.

2. Remove white pith and slice oranges into segments.

3. Boil rind in 2 cups water for 10 minutes; drain and repeat twice more.

4. Add rind, orange slices, sugar, lemon juice, and 2 cups water to saucepan.

5. Bring to boil, then simmer 40 minutes, stirring frequently.

6. Test on chilled plate for doneness.

7. Stir in cinnamon and cool before storing in jar.

Marmalade thickens as it cools.

Store in refrigerator up to 3 weeks.

Use clean utensils to prevent contamination.