You start by zesting several oranges with a veggie peeler. You then julienne the zest into marmalde-sized pieces.
Section the oranges using a sharp paring knife. Save the pith, skin and seeds and place in little cheesecloth pouches.
Throw the sectioned oranges, a diced lemon, julienned zest, sugar, water and the pouches in a pot. Boil until the zest is tender then take the pouches out. Simmer until the mixture has a nice jelly texture. You can test this by placing a small amount of the marmalade on a freezing cold plate. If it’s ready to be canned, the marmalade will crinkle when pushed with a finger. Place the marmalade in sterilized canning jars, leaving 1/4 inch of headspace and boiling for 5 minutes to process.