Makes 5 jars
4 navel oranges
1 lemon, zest and juice
800 grams (4 cups) sugar
Wash the oranges, cut the ends off, and then cut into large pieces. Add orange pieces to a food processor and pulse until very smooth. Repeat the process for the remaining oranges.
Add orange puree to a large saucepan, along with lemon zest, lemon juice, and sugar. Stir to combine and set heat to medium/high. Bring mixture to a boil, and then reduce heat to a simmer for 30-35 minutes, stirring occasionally. Take marmalade off the heat, and note it will also thicken as it cools.
Once cooled, spoon the marmalade into jam jars. Store in the refrigerator for up to two weeks.
