Thinly peal the rind of the oranges, excluding the white pith, and cut into fine shreds. Squeeze the juice of all the oranges and put the sliced rind and juice in a saucepan with the water. In a muslin bag, tie up all the left over orange pieces with the pith and pips and add this to the pan. Bring the mixture slowly to a boil, reduce the heat and simmer for 2 hours.

Remove the muslin bag from the pot and add the sugar, the Sweet Rub and lemon juice. Stir very slowly until the sugar has completely dissolved, then increase the heat and boil until the mixture has a jam-like consistency. Remove any foam that may rise to the surface with a slotted spoon.

While the marmalade is still warm, spoon into sterilized jars with airtight lids.

Tip: This homemade marmalade will keep for 3 – 4 months.