Other types of oranges can be substituted to make this chunky marmalade, but it won't have the same pink hue.
Scrub oranges. Cut in half lengthwise and slice as thinly as possible. Cut slices into eighths, reserving all juice. In a medium bowl, combine slices with water and zest, cover, and let stand at least 12 hours.
Transfer mixture to a large stainless-steel saucepan over medium heat and bring to a boil. Simmer 30 minutes; add lemon juice.
Measure total volume of fruit and liquid and add 3/4 cup sugar for every cup. Stir to dissolve and bring to a boil over high heat. Boil 30 to 60 minutes, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon.
Pour into sterilized jars, seal, and cool.