My version is made with way less sugar and is flavored with our favorite fragrant whole spices.

I bet this seasonal citrus marmalade will become your favorite fruit spread. My version is made with way less sugar and is flavored with our favorite fragrant whole spices. The result is this royal marmalade with an amazing strong citrus flavor and a fragrant spice hint.
Honestly speaking my winter is not complete if I don't make marmalade a few times. This is the only fruit spread I eat for breakfast. So let's make it together.
There is a long step-by-step video on my YouTube channel. Please refer to that for more details on how should be the consistency.

MEK Seasonal Citrus Marmalade
5 large size oranges
1 lemon
2 ½ cups granulated sugar
5 cardamoms
4 cloves
⅓ to ½ cup water
3 tbsp baking soda for washing the oranges

Dissolve Baking soda in a big bowl full of water and scrub your oranges and lemon in there. Drain and rinse. Then pat them dry with a clean towel.
Using a sharp peeler or a knife, peel the skin from all oranges. Try to peel them as thin as possible so to avoid getting the white bitter part with it. Reserve all the peels.

Now remove the white peel from the oranges and discard them. Now thinly slice your oranges and the whole lemon. 
Transfer to a deep saucepan and add sugar to it. Put your whole spices in a tea infuser and insert it in the saucepan. Pour about ½ cup water in there. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer uncovered. Keep stirring it from time to time. Continue cooking it for twenty minutes.
Now stir briefly and add the lid. The lid should be ajar. Continue cooking it for twenty more minutes.
Now add ½ of the mixture to a blender and roughly pulse it. Don’t make it a puree. You can also use your hand blender. Just pulse a few times.
Add the pulsed half marmalade to the rest half and check the consistency. Don't make it too dry as it will thicken more once fully cooled.
Remove from heat and let it cool at room temp before storing it in jars.
Make sure to use dry sterilized jars for storing. I keep two jars in the refrigerator and the rest in the freezer since they are not canned to last in the pantry. 
Enjoy it on your toast, as a tea sweetener, or as an ice cream topping. ❤️