Peel the oranges generously all around until the white skin is completely removed. Cut oranges into quarters, remove the white and the seeds. Cut the quarters into small pieces.
Collect escaping juice as much as possible (it should yield 1 kg of pulp and juice).
Combine pulp, juice and preserving sugar in a saucepan and bring to a boil over low heat, stirring.
Boil the jam for 3 minutes, stirring until bubbly, skimming off any foam that rises.
Immediately pour the jam into sterile jars and seal.
After 2 minutes, place the jars on their lids for 20 minutes, turn them over once more and allow to cool completely.
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