Orange Marmalade

Orange Marmalade
This easy Orange Marmalade recipe is made with just four ingredients, no special equipment, and is absolutely delicious! Enjoy it slathered on toast, pork chops, chicken, or stirred into yogurt or overnight oats!
Ingredients
2.0 to 2.3 pounds oranges (about 4 medium)
1 lemon , zest and juice of
1/3 cup water
4 cups granulated sugar
Instructions
Prep fruit: Wash the oranges and lemon, thoroughly scrubbing the peels.
Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.
Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.
Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.
Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Notes
Oranges: Preferably organic oranges since the skins have not been treated with pesticides and aren’t waxy. Choose thin skinned, oranges for best results, so there's less plith to make the marmalade bitter. Recommended oranges for marmalade: naval, Seville, Cara Cara, blood oranges, mandarin, tangerines, or a combination.
Sugar: helps preserve the marmalade, balance the flavors, and helps it to set up. You could try using ½ sugar and ½ Splenda/sweetener, but I don’t recommended reducing the sugar unless you are okay with a runnier marmalade, and only if you don’t plant to can/preserve it.
Canning Instructions: Cook mixture to about 220 degrees F on an instant read thermometer, then pour into sterilized jars, and top with new clean lids and rings. Process in waterbath canner for 10 minutes. Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months. Once opened, refrigerate and enjoy within 2 weeks.
Storage Instructions: store in the refrigerator for up to 2 weeks.
Freezing Instructions: Freeze in a freezer safe container for up to 3 months.
Flavor Variations:
Other Citrus: Combine with other citrus fruits, like grapefruit or pomelo (just make sure the end weight of the fruit is the same.)
Ginger: Add a pinch of freshly chopped ginger root.
Add Jalapeño, diced.
Add Cinnamon Stick and a whole clove to the mixture while cooking, then remove.
Pure Vanilla Extract: add a splash at the end.