Wash glass jars and lids thoroughly in hot soapy water or run them through the dishwasher. Make sure they are completely dried.

Using a microplane, zest the navel oranges and the lemon, avoiding the bitter white pith. Finely chop the remaining peel of the oranges.

In a large pot, combine the chopped oranges, cranberries, and sugar. Stir until the sugar begins to dissolve.

Place the pot over medium-high heat and bring the mixture to a full rolling boil. Stir constantly for about 30 seconds.

In a small saucepan, mix the powdered fruit pectin with ¾ cup of water. Bring to a rolling boil, stirring continuously for about 1 minute.

Quickly add the hot pectin mixture to the fruit and sugar blend. Incorporate the reserved zests and lemon juice, stirring continuously for about 3 minutes.

Pour the hot marmalade into prepared jars, filling each to within ½ inch of the top.

Wipe jar rims clean before sealing. Cover each jar with its lid while the marmalade is still warm.