Wash the oranges and carefully cut the skin so as to not take any white pith with the rind. Keep it aside. Take the heavy bottom pan and a bowl. Start removing the white pith from the oranges in the bowl.

Start removing the skin of oranges and seeds while carefully collecting the juice (juice in heavy bottom pan and pith, seeds and skin the bowl).After all the oranges are done, chop the rind and add to the juice and orange pulp.

Add half the sugar and bring the mixture to boil. Meanwhile put all the seeds pith etc from bowl in a muslin cloth, tie it properly and put it in the heavy bottom pan once the jam mixture has come to a boil, continue cooking on low flame

. The seeds and white pith have natural pectin. Cook on low flame for 1 hr with the remaining sugar. Meanwhile chill a plate in fridge and after cooking the jam for 50-55 minutes, drop a spoon on the plate and swirl a bit to see if it is setting

If no, continue to cook for another 15-20 minutes; If just there, then 5-10 minutes, if yes then squeeze all the jam, from the muslin cloth bag, stir and pour it in sterilized jam jars. It will form into jelly like after cooling down