Soak store-bought oranges in hot water for about an hour and scrub well to remove any food grade wax that may be present. Skip the soaking step if using homegrown or organic oranges.

Using a sharp knife cut a small slice off each end of the orange. Use a very sharp knife to peel any orange pith and skin from each orange following the shape of the orange making sure to hold the orange over a bowl to catch any juice.

Using the sharp knife cut in between the membrane of each slice of orange discarding the membrane pieces and reserving the orange segments. Repeat with each orange. Chop the orange segments to measure 1 ½ cups of fruit and juice.

Prepare the peaches by peeling, pitting and chopping.

Place all of the ingredients into an uncovered 8-quart pot. On medium-high heat bring to a boil occasionally stirring until the sugar dissolves and to prevent burning. Once boiling lower the heat and continue to cook at a low boil for 45 to 50 minutes, occasionally stirring to prevent scorching or until it thickens slightly.

Remove the pot from the heat, skim foam if needed.  Fill hot jars with the marmalade leaving a ¼ headspace. Remove air bubbles and wipe the jar rim. Place a flat lid on the jar, and screw on a band just to fingertip tight.

Place the filled marmalade jar into the hot water bath canner and repeat filling all of the jars.