Minneola Orange-Rum Marmalade

Minneola oranges are a cross between an orange and a tangerine. They are sweeter and seasonal. This marmalade is delicious, but it takes the longest. It has to simmer for about 3-4 hours with other ingredients to get the bitterness out of the skin of the orange. There is a little bit remaining when it is finished, but a pleasant amount. In the pot I sliced the oranges thin, the thinner, the faster they will simmer, and it will look prettier in the glass. I also added sugar in the raw, agave syrup, which is a natural sweetener, cinnamon sticks, vanilla powder, vanilla extract and finally rum, adding another layer of flavor.