4 large oranges
2 teaspoons salt
Sugar

Directions:
1. Wash oranges and peel lightly. Cut into quarters, removing pips and pulp.

2. Cover pips and pulp with water and let stand overnight.

3. Slice (or cut with scissors) the peel very thinly and add a little salt. Cover with water and soak overnight.

4. The next morning, bring peel to a boil and boil until tender.

5. Strain liquid from pips and pulp and add to the fruit mixture. Measure this and add sugar equal to this quantity.

6. Boil up again, simmer and stir until sugar melts and liquid thickens.

7. Be careful not to burn, so at this point cook on a low flame.

8. When mixture jells, skim and remove and pour into jars.