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Put the whole oranges in the Aga preserving pan and squeeze in the lemon juice.
Cover with the water and bring to the boil.
Once boiling, place the pan carefully in the simmering oven and leave to simmer until the oranges are tender (2 hours or so for fresh fruit, overnight for frozen).
Remove the oranges and leave to cool.
Once cool enough to handle cut them in half and scoop out all the pulp and pips and place these back into the water.
Bring to the boil and boil for 6 minutes.
Strain this liquid into a large bowl through a sieve and, using a spoon, force the pulp through the sieve.
Pour the liquid back into the preserving pan.
Cut the peel of the oranges as thinly or as thickly as you like your shreds to be and add these to the liquid, along with the sugar.
Bring the whole lot up to a rolling boil and boil until setting point is reached.
Allow the marmalade to cool a little and then pour into sterilised jars.
To sterilise your jars, wash in warm soapy water and rinse with hot water, then place on a baking tray in the simmering oven for twenty minutes.