1. Slice and seed the unpeeled oranges and lemon as thinly as possible. Cover with the cold water and let stand twenty-four hours.
2. Bring to a boil, add the sugar and remove from the heat. Stir until the sugar has dissolved. Let stand twenty-four hours.
3. Bring the mixture to a boil again and simmer gently two hours. When the peel is transparent and soft, bring to a rapid boil and cook about thirty minutes, or until two drops form on the edge of a metal spoon and drop off simultaneously. For a stiffer marmalade, continue cooking until the drops run together as they fall off.
4. Skim the foam from the surface and pour the marmalade into hot sterile jars. Seal tightly with jar tops or cover with a thin layer of melted paraffin. If paraffin is used, add a second layer after the first layer has cooled. Store in a cool dry place.