Boil oranges with plenty of water for 1 minute, pour the water away.
Cut the blanched oranges into coarse pieces, put them in the blender and chop finely into pieces about 5 mm in size.
Then put in a pan with 500 ml of water, sugar and salt, bring to the boil and simmer on a low heat for about 2 hours, stirring occasionally. The jam has to be stirred frequently in the last 30 minutes so that it does not burn.
