Cut oranges and lemon into quarters; slice crosswise into very thin slices.
In 12 cup (3 L) microwaveable casserole, combine oranges, lemon and water; microwave, covered, at High for 20 to 25 minutes or until rind is tender, stirring twice.
Stir in cranberries; microwave, covered, at High for 2 minutes.
Stir in sugar; microwave, uncovered, at High for 12 to 14 minutes or until boiling, stirring occasionally to prevent boil over.
Add pectin; stir for 5 minutes, skimming off foam.
Pour into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace; seal with prepared lids and screw on bands. (Marmalade can be refrigerated for up to 1 month or processed in boiling water bath for 5 minutes for longer storage.)