Homemade Spring Goodness: "Zesty Orange Cardamom Marmalade"

1. 
   
2. This Easter, I made this zesty orange cardamom marmalade for friends, neighbors and loved ones, pairing the citrus flavor of orange with the spicy flavor of cardamom. I think it makes a wonderful edible gift. I enjoy it spread on toast, a roll and paired with goat cheese on a toasted English muffin. It also makes a delightful cake filling for an upcoming recipe you will find here this spring and you will also see this flavor combination returning over the next few months. 
3. "Zesty Orange Cardamom Marmalade"
4. Makes 6 (1/2-pint) jars
5. 1 1/3 lb. oranges
6. 1/3 lb. lemons
7. 3 1/3 cups water
8. 12 green cardamom seeds
9. 4 1/3 cups granulated sugar 
10. Prepare the fruit 12 to 24 hours before you plan to cook and preserve the marmalade. Wash and pat dry all the fruit. Trim and discard the stem ends. Cut the oranges and lemons into quarters and poke out all the seeds with the tip of a paring knife. Reserve the seeds in a small covered container. Using a chef's knife, cut all the citrus, including the rinds, into 1/16-inch-thick slices. Put the sliced fruit in a large pot, including any juices left on the cutting board. Add 3 1/3 cups of water. Gently press down on the fruit to make sure it is submerged. Cover the pot and set aside at room temperature for 12 to 24 hours. This process softens the rinds and releases pectin for the gelling process. 
11. The next day, bring the pot of sliced fruit and water to a boil over medium-high heat. Adjust the heat so the mixture boils steadily without splattering, and cook for 30 minutes. Wrap the crushed cardamom pods and the reserved lemon and orange seeds in a cheesecloth bag and tie securely with twine.
12. While the fruit is cooking, prepare the preserving jars by sterilizing the jars and lids.
13. Add sugar to the fruit mixture and stir until dissolved. Add cheesecloth bag containing cardamom and seeds. Continue to cook marmalade at a steady boil 30-40 minutes, until it reaches the gel stage or reaches 220 degrees F on a candy thermometer. Remove cheesecloth bag from the marmalade, pressing any liquids back into the pan. Remove marmalade from heat. Using a wide-mouth funnel, ladle the marmalade into hot, sterilized jars, filling one jar at a time and leaving 1/2 inch headspace. Remove any air bubbles by running a long wooden utensil, such as a chopstick or wooden skewer, between the jar and the marmalade. Wipe the rims clean. Seal according to the manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes, and then turn off the heat. Wait 5 minutes, and then lift the canning rack and, using a canning jar lifter, transfer the jars to a towel-lined, sturdy rimmed baking sheet and let them rest. Check the seals and wipe the jars. Makes 6 (1/2-pint) jars. Add the "Made on" date to label or jar lid. Store jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated for up to 6 months.