Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.

Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.

Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.

In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the doneness test.

Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.

As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.

Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.

To test for doneness- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If it's still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.

Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.