I make marmalade every now and then, when I spot Seville oranges in the shops for the brief couple of weeks when they're available. My organic veg delivery box had some available.
I tried a different recipe this year - Ultimate Seville orange marmalade (BBC Goodfood). The principle is the same - oranges, sugar and water but a much quicker option is to boil the fruit whole before making the marmalade.
Sooo much easier to cut up the fruit when it's soft rather than the hours it takes normally me. This is the fiddliest and messiest part of the whole process. It's then a matter of putting all the ingredients together and boiling until you reach 'setting' point which is a fairly random point. Over-boil it and you get too solid a marmalade, under-boil and it's runny.
I added ginger this year but you'd hardly notice - definitely need to add a lot more to get the lovely ginger kick.
Options: - thicker cut for a chunkier marmalade, add dark brown sugar or molasses for a darker marmalade. It's also easy to make at any time of year with lemons and limes (very tasty) or you can even just use the sweeter, eating oranges or any citrus fruit.