Using a vegetable peeler, peel the brightly colored orange/yellow rind (i.e. the zest) off the oranges. Finely chop the rind and set it aside. You should have approximately 1 cup of the chopped rind.
Using your hands, peel off and discard the remaining white pith from the oranges.
Working over a medium bowl to catch the juices, pull apart the Honeybell segments. Break each individual segment down into smaller pieces, discarding any seeds you find as you do this. You should have approximately 4 cups of segments.
Add the segments and rind to a large non-stick skillet placed over medium-high heat. Stir in the sugar, fresh ginger and 1/4 cup of the reserved juices. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has been reduced, about 35-40 minutes. The mixture should be thick and glossy. Be careful not to cook it until it’s dry, or the resulting marmalade will be too thick and tacky. Remove the skillet from the heat and set it aside to cool.
Transfer the cooled marmalade to clean re-sealable container(s) and store in your refrigerator. The marmalade will keep for 3-4 weeks with proper storage.
