Seville Orange, Vanilla & Cardamom Marmalade Recipe

Slice the Seville oranges in half and squeeze out the juice. Reserve the juice and set aside.

Remove the pith and seeds from the orange halves. Cut the orange peels into thin strips.

In a large pot, combine the orange peels, water, sugar, vanilla bean, and cardamom pods.

Bring to a boil over high heat, then reduce to low heat and let simmer for 1 hour, or until the peels are soft.

Add the reserved orange juice and lemon juice to the pot and continue to simmer for another 30 minutes.

Remove the pot from heat and let cool for a few minutes. Remove the vanilla bean and cardamom pods.

Transfer the marmalade into sterilized jars and seal tightly.

Allow the marmalade to cool completely before storing in the refrigerator.