Step 1

Remove skins, seeds, pips, and stones from fruit.

Step 2

Cook oranges and a little sugar in a saucepan till the fruit is tender.

Step 3

Add the remaining sugar and stir through. When boiling jams, to prevent burning, a large glass marble placed in the pan is better than stirring.

Step 4

When the sugar is dissolved, cook rapidly until the jam sets when tested. To determine when the jell-point has been reached, put a little mixture on a very cold plate and draw a path through it with a knife. If the path stays and the jam doesn't run together, the jell-point has been reached.

Step 5

Heat jars, without lids, in a low oven (150°C) for about 15-20 minutes. Then fill jars with jam and place lid on immediately. Let cool.