The day before, prepare the marmalade. Over high heat, bring the water, sugar, and fruit to boil. Keeping uncovered, lower the heat to the lowest setting and cook for 2-2.5 hours. Add water if necessary. After two and a half hours, use an immersion blender to blend the fruit into a jelly consistency. After 3 hours, start checking the consistency by laying the back of a spoon on top and lifting to watch the speed of the drip. Fast drip = not ready. Slow drip = ready. Turn off the heat when ready.