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Chill a small plate in the freezer for 30 minutes. Meanwhile, trim off and discard the ends from the oranges.
Using a sharp paring knife, carefully remove the peel and pith from all of the oranges.
Slice half of the peel (with pith attached) into very thin, bite-size strips and transfer to a large pot; discard remaining peel and pith.
Reduce heat to medium high and boil, skimming off and discarding any foam on the surface and stirring occasionally, until very thick, about 45 minutes.
Ladle hot marmalade into jars, seal tightly, set aside until room temperature and then chill in the refrigerator for up to 2 weeks.