Wash oranges thoroughly. Use a peeler to remove some zest off the oranges. 5-6 slices of navel and 5-6 slices of cara cara. Slice these into medium-long strips. Set aside.
After peeling the oranges, peel or cut off most of the pith (the pith makes the marmalade sour). Then cut the orange segments into about 5 chunks.
Place orange chunks and strips of zest into your pan (only cook in a non-reactive pan) and place on stove on medium high heat.
Add water, honey, sugar, and vanilla seeds. Cover and bring to boil. Reduce heat to medium-low.
Stir occasionally to test texture. After 45 minutes in the pan, take a frozen spoon and dip it into the marmalade. Hold spoon about one foot above pan, if marmalade drips, need to cook longer. If marmalade comes off in one sheet, it's set. Continue to cook until that works.
Once cooked fully transfer marmalade into canning jars. You can officially seal or just close lids. If you seal fully they can sit in the pantry, if not, you must place the marmalade into the refrigerator.
Serve on biscuits, toast, wherever! Enjoy!
Notes
- Citrus: If these oranges are out of season, just use normal large oranges.- Pan: Use a non-reactive pan!- Spoon: Place a spoon in the freezer before starting step 1.