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1. Wash oranges and peel lightly. Cut into quarters, removing pips and pulp.
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2. Cover pips and pulp with water and let stand overnight.
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3. Slice (or cut with scissors) the peel very thinly and add a little salt. Cover with water and soak overnight.
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4. The next morning, bring peel to a boil and boil until tender.
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5. Strain liquid from pips and pulp and add to the fruit mixture. Measure this and add sugar equal to this quantity.
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6. Boil up again, simmer and stir until sugar melts and liquid thickens.
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7. Be careful not to burn, so at this point cook on a low flame.
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8. When mixture jells, skim and remove and pour into jars.
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