Recipe:

1. Prepare oranges: Wash the oranges, thoroughly scrubbing the peels to remove any dirt or chemicals. Cut off the ends of the oranges, then cut each one in half, and then each half into four. Discard any seeds.
2. Puree the oranges: Place the oranges in a food processor and pulse blend until finely chopped.
3. Cook the oranges: Add the finely chopped oranges to a saucepan along with the lemon juice, water, and sugar. Stir well and place over medium heat. Bring the mixture to a gentle boil, then reduce the heat and simmer for 35-45 minutes until thickened. Oranges contain so much natural pectin that the marmalade will thicken without any added pectin, unlike other fruit jams.
4. Store the marmalade: Pour into clean jars or containers with lids. Let it cool to room temperature, then store in the fridge for up to 2 weeks or freeze for up to 3 months.