Wash oranges and lemon. Cut oranges in 1/8-inch slices, remove seeds, stack and cut into quarters. Place oranges in 8-quart pot. Add lemon zest, juice and water. Bring to boil, reduce heat to rapid simmer and cook, stirring frequently, for 40 minutes or until fruit is very soft. While fruit is cooking, fill a large pot with water; place a rack or pan in the bottom of the pot and bring to a boil. Place jars, rings, tongs, ladle and funnel in boiling water for 10 minutes. Turn off heat and leave in pot. Place a small plate in the freezer. Bring the orange mixture back to a full boil; add sugar and cloves and stir continually until it reaches 222-223 degrees F and darkens in color, about 20 minutes. Test readiness by putting a teaspoon of mixture on the cold plate; it should be a soft gel. If runny, cook longer. When marmalade is ready, remove jars from the water pot and drain on a clean towel. Fill jars only to below threads on jar. Wipe rims and threads of jars with moist paper towels and put lid and ring on each and tighten. Put the jars back in the water pot so they do not touch bottom or each other. Use a pan, rack, etc., for this. Add water to cover jars by 1 inch and boil for 10 minutes. Remove jars and place in a cool, dry place for 24 hours. Refrigerate after opening. Unopened jars last 6 months.