Cinnamon Orange Marmalade

1 lb. fresh navel oranges (about 4 medium)
1 cup water
1 cup white sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon

Slice the oranges into thin rounds.

Place the slices in a medium saucepan over medium heat.

Stir in the water, sugar, and vanilla.

Bring the mixture to a boil, then turn the heat to low.

Continue to simmer, stirring occasionally, until the mixture has darkened in color and thickened to a jammy consistency, 40 minutes.

Stir in the cinnamon.

Carefully transfer the marmalade to canning jars, cool, and seal with lids.

Store in the refrigerator for up to 10 days in an airtight container.

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