Section oranges, reserving the peel. Dice the sections and measure 1 cup of sections. Peel and discard approximately half of the white membrane from the orange peel. Slice the remaining peel into very thin slivers. Place the peel slivers and the ¾ cup water into a large saucepan. Bring peel to a boil. Cover and simmer for 15 minutes. Remove from heat.

Add orange sections (including juice) and chopped peppers to peel mixture. Stir sugar into fruit mixture and allow to stand for 10 minutes. In a small bowl, combine lemon juice and fruit pectin. Stir lemon juice and pectin mixture into fruit mixture. Stir for 3-5 minutes. Ladle immediately into sterilized containers and seal.

Instead of sealing the marmalade using the water canning method, you can use freezable containers and store in the freezer for up to six months or in the refrigerator for 3 weeks.

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