Scrub the oranges well, rinse, and put in a lidded saucepan with the water. Cook covered, gently, for 2 to 3 hours until soft. Remove from the heat and allow to cool, overnight if this is convenient. Halve the oranges, scoop out the pulp and seeds into a sieve set over a wide pan. Rub through, and add the cooking liquid and the sugar. Heat gently, and when the sugar has dissolved, boil for a few minutes.
Meanwhile, finely slice the orange peel, or process for a few seconds in the food processor. Stir the orange peel into the boiling sugar syrup. Continue cooking just until the marmalade reaches setting point. Allow to stand for 15 minutes to distribute the peel evenly. Fill small hot, clean jars right to the top. Cover with waxed discs and cellophane covers, label, and store when cool.
There is invariably a little marmalade left over. Serve it hot over vanilla ice cream, use it to flavour a homemade ice cream, or stir it into a freshly made rice pudding.
© 2000 Frances Bissell. All rights reserved.