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Wash and rinse half-pint canning jars; pre-sterilize and keep hot until ready to fill. Prepare lids and ring bands according to manufacturer's directions.
Rinse oranges and lemons well in clean water.
Peel oranges and slice orange peel with albedo attached into ⅛" strips. Measure 4 cups. Remove seeds and membrane from orange pulp. Cut sections into smaller pieces; measure 4 cups.
Slice lemon(s) into ⅛" slices and remove seeds. If desired, cut slices into halves or quarters (we used quarter slices of a large lemon). Measure 1 cup.
Add water to fruit in a 10 quart stock pot. Bring to a boil and cook over medium heat until peel is tender, about 1 hour.
Add sugar and bring slowly to a boil; stirring until sugar dissolves. Cook rapidly to the jellying point, about 45 minutes, stirring occasionally. Be careful not to get burned with spattering marmalade. Quickly skim foam, if any, from top of mixture.
Fill hot marmalade into hot pre-sterilized jars, leaving ¼" headspace. Wipe rims of jars with a dampened, clean paper towel. Apply and adjust prepared canning lids.
Process filled jars in a boiling water canner according to the recommendations in Table 1. (If there is a partial eighth jar, refrigerate and enjoy freshly made.)
Let processed jars cool, undisturbed, 12 to 24 hours and check for seals.