- Wash the oranges, prick with a fork and hold it to soak for 12 hours in a large bowl. Cover with water.
- Dry, with a boxcutter peel and keep the peel of three oranges, eliminating the underlying white skin.
- Cut the peel into thin strips , cook for 4 minutes in boiling water.
- Weigh the oranges, peel and cut into slices and remove the seeds. Put in a saucepan, adding equal weight of sugar. Bring to a boil over medium heat, slowly cook.
- Stir for about 1 hour or until the sugar begins to spin.
- Put the orange strips, cook, stirring for about five minutes.
- Pour the hot jam into glass jars
- Close tightly and put the jars upside down until marmalade is cold.
- Keep cool.
