Peel the oranges, discarding the white pith and cut the peel into thin slivers or chop finely.
Finely chop the fruit, reserving any juice. Mix with the slivered peel and lemon juice.
Measure 580 ml of the fruit mixture into a large bowl.
Add water if necessary. Stir in the sugar and leave to stand for 10 minutes, stirring occasionally.
Mix together the water and pectin in a pan. Bring to a boil, stirring constantly. Boil, stirring, for 1 minute.
Stir into the orange mixture and stir until the sugar is dissolved.
Spoon into warm sterilised jars, cover, seal and label. Stand at room temperature for 24 hours before eating.
Store in the refrigerator.