Peel rinds from oranges and lemon; remove any white pith from peel. Cut rinds into thin 1-inch-long strips. Section fruit over a bowl, saving juices. Measure rinds, fruit and juices to make 5 cups total.
In a 5-quart stainless steel or enameled saucepan, heat sugar, water, fruit mixture, and TABASCO® Sauce to boiling. Boil, uncovered, for 30 minutes or until candy thermometer reaches 218°F to 220°F. Skim off foam.
Meanwhile, prepare 6 half-pint jelly jars. Check jars to be sure they have no knicks, cracks or sharp edges that will prevent an airtight seal or cause breakage. Wash jars, lids or screw bands in hot soapy water; rinse well. Leave jars and lids in hot water until ready to use.
Ladle hot marmalade mixture into hot jars, leaving 1/2 inch of headspace at top of jars. Remove air bubbles by running thin spatula around inside edge of each jar. Close jars as manufacturer directs.
To process, place jars on a rack in canner or stockpot. Fill pot with enough hot water to cover jars by 2 inches. Cover pot and heat to boiling. Boil gently 10 minutes. Remove jars from pot and cool thoroughly. Check seals. Store up to 6 months.
Makes 6 half-pints.