Wash the oranges thoroughly.

Halve the oranges and using a citrus juicer, squeeze the juice into a bowl.

Take out the pulp and seeds and squeeze them as well to take out as much juice as possible and then tie it in a muslin cloth.

Cut the peel into thin julienne.

Add juice, muslin cloth, peeled thin julienne and water in a pan and cook for 1 to 1.5 hours until the peel has become soft and the marmalade has thickened.

Add sugar and cook for another 3-4 minutes.

To check if the marmalade is done to correct consistency, drop a little on a plate and refrigerate it for a few minutes.

If it is done correctly then the surface of marmalade will become wrinkly.

Transfer the marmalade in a clean sterilized jar.

Store in a cool dry place.

The marmalade can be used for upto a year.