Wash and dry oranges and lemon. Cut off the ends. With a mandoline or food processor, cut oranges into ⅛ inch slices. Reserve juice and seeds. Stack slices and cut into 6 pieces like a pie. Place orange slices, juice and lemon juice in a stainless steel pot and cover with 8 cups of water.
Place seeds in a tea bag or cheese cloth and tie with a string then, add seeds packet to pot. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cover pot with a lid. Let cool and refrigerate 8 hours or over night.
Return mixture to a boil. Reduce temperature and simmer until peels are translucent, about 25 mins. Stir in sugar and minced Habaneros then, simmer until mixture reaches 220 degrees on a candy thermometer. Stir often to avoid burning bottom and to prevent it from boiling over.
Spoon into clean, sterilized containers. The marmalade may be canned using safe canning methods or kept refrigerated.
If giving as a gift in an "un-canned" container, be sure to late it "Keep Refrigerated."
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/habanero-orange-marmalade/