Prepare the Oranges:

• Thoroughly wash the oranges to remove any residues.
• Using a vegetable peeler, remove the outer orange zest, avoiding the bitter white pith. Slice the zest into thin strips.
• Peel the oranges, removing all the white pith, and separate the segments. Remove any seeds.
• Coarsely chop the orange segments.

Cook the Zest:

• Place the sliced zest in a small saucepan and cover with cold water.
• Bring to a boil over medium heat, then drain the water.
• Repeat this blanching process two more times to reduce the bitterness of the zest.

Make the Jam:

• In a large, heavy-bottomed pot, combine the blanched zest, chopped orange segments, sugar, lemon juice, and 1/4 cup of water.
• Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
• Reduce the heat to medium-low and let the mixture simmer. Stir occasionally to prevent sticking.
• Continue to cook until the mixture thickens and reaches a jam-like consistency, approximately 40-50 minutes.

Test for Doneness:

• To check if the jam is set, place a small plate in the freezer for a few minutes.
• Spoon a small amount of the jam onto the chilled plate and let it sit for a minute.
• Gently push the edge of the jam with your finger; if it wrinkles slightly and holds its shape, it’s ready. If not, continue cooking for a few more minutes and test again.

Store the Jam:

• Once the jam has reached the desired consistency, remove it from the heat.
• Let it cool for a few minutes, then transfer it into sterilized jars, leaving about 1/4 inch of headspace.
• Seal the jars with lids and let them cool to room temperature.
• Store the jam in the refrigerator for up to 3 weeks or process the jars in a boiling water bath for 10 minutes to store at room temperature for up to a year.