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Prep fruit: Wash the oranges and lemon, thoroughly scrubbing the peels.
Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.
Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.
Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.
Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.