Instructions: Slice oranges.

Remove pips but not peel from orange slices. Tie pips in a muslin bag and set aside.

In a large bowl, cover orange slices with water. Let stand 48 hours, changing the water 3 times. Drain and discard liquid.

In a large saucepan, cover orange slices with water. Add salt. Cook over low heat until orange slices are transparent. Drain; discard liquid.

In a large saucepan, cook sugar and 1.7 litres water over low heat until sugar dissolves. Increase heat, boil 10 minutes. Add orange slices and bag of pips. Bring to the boil, reduce heat and simmer 30 minutes. Remove from heat and discard bag of pips. Remove scum.

Cool for 15 minutes. Ladle into hot jars and seal.

Makes 1 litres.

Note:
This jam is quite runny.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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