1. Wash the oranges and lemon thoroughly. Using a grater, remove the zest from the lemon. With a  sharp knife, cut off the orange part of the zest of one orange and cut into strips. Place the zest in a bowl. This zest will give the marmalade a bright citrus flavor.

2. Remove the white peel and seeds from the orange and lemon. Once done, slice the citrus into thin, even circle halves.

3. Place the prepared oranges and lemon in a bowl and dust with sugar. Cover the bowl with a lid and leave overnight.

4. During this time, the citrus fruits will release their juice and almost all the sugar will dissolve.

5. Transfer the mixture to a saucepan. Over the lowest heat, bring the marmalade to a boil. Leave the mixture to cool. Boil the marmalade in 3 batches of 3-5-5 minutes on low heat followed by cooling. In the last step, add the vanilla extract rosemary sprigs and pectin mixture.

6. Pour the jam into sterilized jars with lids. Allow the jars to cool at room temperature. As they cool, you may hear a nice “pop” of the lids, indicating that they are airtight. Store the jars in a cool, dark place and once opened, store in the refrigerator.