Wash clean glass jars and lids with hot water or run through the dishwasher. Dry thoroughly.

Remove colored zest from the oranges and the lemon using a small zester or vegetable peeler. Cut the peel into thin slivers or finely chop. Transfer the zest to a small bowl and set aside.

Cut the remaining peel off the oranges. Slice oranges and coarsely chop, reserving any juice. Transfer oranges and juice to a bowl.

Add one cup of coarsely chopped cranberries to the oranges and stir to combine.

Transfer exactly 2⅓ cups of the fruit mixture to a large pot. If insufficient, add a bit of water or orange juice to make exactly 2⅓ cups.

Add the sugar to the pot and stir until well mixed. Turn the heat to medium-high and stir frequently until the mixture comes to a full rolling boil.

Set a timer for 30 seconds and boil, stirring continuously. After 30 seconds, remove from heat.

In a small saucepan, add ¾ cup water and sprinkle in pectin. Stir until dissolved. Bring to a rolling boil and boil for 1 minute, stirring continually.

Add the hot pectin, lemon zest, orange zest, and lemon juice to the fruit mixture and stir for 3 minutes.

Transfer marmalade to prepared containers immediately and fill to within ½ inch of tops. Wipe off top edges of containers and cover with lids.

Let stand at room temperature for a few hours. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.