Peel the oranges, remove any seeds, and reserve the peel from 2 of the oranges. Chop the orange fruit and place it into a pot.
Take the reserved peel and cut it into thin ½-inch long strips. Place the peel strips into the pot.
Stir into the pot the water and sugar, then bring the pot to a boil. Turn the heat down to medium-low, and while occasionally stirring, cook the marmalade until reduced and beginning to thicken about 30 minutes. Stir in the bourbon and small pinch of salt.
At this time, test the marmalade for doneness. Remove the plate from the freezer and spoon onto it a small dollop. Tilt the plate and if doesn’t run, the marmalade is ready. If it’s too thin, continue to cook, checking its progress with the plate every 5 minutes. Taste and make any adjustments.
You may also test for doneness with a thermometer. When the marmalade is 220°F, it will be done.
Pour the jam into the prepared pint jar and refrigerate. It will keep for 1 month.