Instructions

Begin by removing the orange rinds with a vegetable peeler-- avoid peeling the white pith with the rind, as this will make your marmalade bitter! Cut the rind shavings into strips, about 1/4 inch thick and 2-2 1/2 inches long.

Next, using a knife to remove the pith from the orange itself, supreme the oranges-- look for the faint white lines dividing the fruit into segments, and cut along those lines to cut out those individual segments. You can throw away the skeletal leavings. The below is what you should end up with!

In a medium saucepan, bring 2 cups of water to boil-- add your orange rinds and boil fro 10 minutes. Drain the water and repeat this process two more times-- doing so will remove any hint of bitterness you would otherwise get from those little slivers.

Once the three-time boiling is complete, add your final 2 cups of water to the same saucepan together with the rind pieces, the orange slices, lemon juice, and sugar. Bring to a boil, and reduce the heat to medium.

Cook the marmalade at medium for about 45 more minutes, giving the mix a stir every 5 minutes or so. Once the marmalade has thickened, you can pour into a bowl or jar and refrigerate for a few hours-- it will firm up more as it cools.