Cut the oranges in half and juice. Strain the juice into a large pot.
Retain the pips and pith. Cut the orange rind into strips as fine or as course as you like. Juice the lemon. Place all the pith and pips into a muslin bag and tie.
To the large pot add the lemon juice the muslin bag, strips of orange and the water. Bring to the boil slowly and simmer for 1 1/2 to 2 hours or until the rind is soft and tender. Allow tocool and remove the muslin bag; however squeeze the bag until all the juice and pectin is back in the pot.
Warm the sugar in an oven at 140°C and add to the hot liquid, stir until the sugar is dissolved and then bring to a rolling boil for 20 mins approx or until setting point is reached. 105°C, or test on a saucer.
Pot in warm sterilized jars and cover with paper waxed disc, seal when cold.
You can experiment with different citrus marmalade combinations; the method remains the same:
Lemon Marmalade: 1kg lemons, 2kg sugar, 3 litres water
Lime Marmalade: 1kg limes, 2kg sugar, 1.5 litres water