The first step is cleaning the oranges really well under running water.
Then take half of the oranges and cut them into halves. Squeeze out all the juice along with the pulp into a strainer. Make sure you squeeze out every bit of juice from those oranges.
Don't discard the orange peel. Peel off the skin from the rest of the oranges. If you can segment them, it becomes easier. Or else simply remove the orange segments.
Cut out small chunks of the oranges, discard any seeds or pith and add to the juice. There should not be any white fibre in the juice.
Take a spoon with sharp edges or a knife and scrape out the white part of the orange peels.
From the first batch of orange, scrape out the leftover pulp and squeeze it through a strainer. And scrape away all the white part from the peel here as well. It should just be the orange part.
Then with a sharp knife, make fine julienne from the peels which should be ideally 1.5 inches long for best results.
Take all the peel and add them to the juice and pulp.
You will need a weighing scale for this step. Weigh out the exact amount of orange juice and peel that you have. Whatever the quantity, add exactly the same amount of sugar to this. If you do not have a weighing scale, do a cup measure for both the ingredients.
In a heavy-bottomed saucepan, take everything together and also squeeze in the juice of one lemon. Put the saucepan on a boil. Stir it every now and then till the sugar dissolves. Then let it continue boiling for about fifteen to twenty minutes. Make sure that your saucepan has higher side since the sugar tends to bubble up high.
After twenty minutes, check the consistency and whether the peel has become soft or not. There should be some amount of bite in the peel.
Take a spoon full of the liquid (it still looks runny) and pour on any ceramic plate. Put that plate in the refrigerator for 5 to 6 minutes and don’t forget to turn off the gas while you are testing out the consistency.
After the desired time has passed, take the plate out and swirl to see if the marmalade is drizzling or not. Slide your finger in the centre to see if a clean line is made. If not, then put the marmalade back on boil for another ten minutes and repeat the process.
Once you have achieved the desired consistency, turn off the heat. Transfer the orange marmalade into jars once it has cooled down for 10 minutes and store in the refrigerator.