Using a vegetable peeler, remove as much of the peel (not the rind) as possible of three organic blood oranges and one organic cara cara orange.

Place peels in sauce pan and cover with water until the peels are completely submerged.

Bring mixture to a boil for 10 minutes, then remove from heat and strain the peels.

Add more water to the strained peels and boil for another 10 minutes. Repeat this process 1 more time to remove any bitterness from the peels.

Remove all the piths (white, spongy insides of the oranges) and set aside.
Chop the fruit into small slices, about 1/4" thick, and set aside.

In a large saucepan combine: boiled orange peels, orange fruits, juice from one lemon, 3 cups of water and vanilla extract. Place piths in a sealed piece of cheesecloth or a tea ball infuser and place in center of the pot. By doing this with the piths, you are allowing some of the naturally occurring pectin to seep into the mixture to help thicken it.

Bring mixture to a boil, then reduce heat to a simmer and cook for 40 minutes. After 40 minutes, stir in crystallized ginger and cinnamon.

Bring mixture to a rolling boil, stirring approximately every 1 minute. Cook for an additional 5 minutes. Remove from heat and place in glass jars to cool. Mixture will thicken as is cools, can refrigerate to speed the thickening process.

Makes approximately 32oz of marmalade.