Orange Marmalade

I just love marmalade and so does my fiance. We always have some in the fridge whether I make it or my future MIL does! Any flavor, practically on anything, you can't go wrong. There's just nothing better than slathering a piece of buttered toast with sweet, chunky orange marmalade. I find this to be the easiest to make as you can get oranges year round, but my favorite happen to be Cara Cara or Blood orange. Toss this on puff pastry for a last minute dessert or have it with your morning toast (also awesome on a homemade biscuit) you will thank me! Cheers!

Ingredients:

3 large organic oranges (don't worry about leaving the whites on the skin, the bitterness will be cooked out)
3/4 cups granulated sugar
1/4 cup water (you will need more depending on the thickness you wish your marmalade to be)
Pinch of sea salt (I like smoked Maldon)

Directions:

1. Before you slice your oranges and remove the insides (use for fresh oj!) make sure to thoroughly clean your oranges (scrub a little harder if you aren't using organic to remove any pesticides)
2. Remove the inside of the oranges so you are only left with the peel and slice them to the thickness you desire. Make sure to slice them all the same size so everything cooks evenly
3. In a medium saucepan on medium heat add all your ingredients
4. Bring ingredients to a boil for 5 minutes and then reduce to low heat
5. Let the mixture cook down until the oranges become almost translucent (about 30 minutes). Make sure to keep an eye on your mixture and stir occasionally. If you think your marmalade is thickening up too much add a few more tablespoons of water for your desired consistency. Water will evaporate so if you add too much you can keep cooking the mixture to get it back to what it was before 
6. Once everything has melded, remove from heat and let your mixture thicken up. Make sure to add your salt and mix evenly
7. Once thickened (if too thick you can add more water), place in an air tight jar or container and enjoy!!