Sweet Orange Jam

Method

1. Clean jars and lids and jug well in hot soapy water. Rinse. Place upside down on a self in the oven (120 degrees) and leave for at least 20mins, while you make the jam.
2. Peel and slice the oranges making sure you have as little pith as possible. Weigh out 1.8 kilo and put into a large pot. Finely slice the skin of 2 oranges and add to the pot. Add the orange juice.
3. Put the pot on the heat and bring to the boil. Slowly add the sachet while stirring with a wooden spoon. Bring to the boil. Slowly add the sugar while stirring until all the sugar is dissolved.
4. Bring to a rolling boil and boil for 10 minutes, stirring occasionally. Test the jam on a cold plate placed in the freezer. Place a spoonful on the plate. If it is ready a skin will form on the jam. If not keep boiling and try again.
5. Leave the jam to cool for 5 mins and using the jug pour into the heated jars. Carefully clean around the rim with a hot cloth and screw the lid on. Use the jam within 1 year.
6. Label the jam with the date.