To prepare the ingredients for the recipe.

Oranges (preferably Moroccan, small) thoroughly wash, dry with paper towel and cut into thin slices with the peel, removing the seeds (Moroccan seed almost none).

In a pot (for boiling), add sugar, pour water and put on medium heat, cook the syrup.

Omit the sliced oranges in the boil to collect foam. Cook for approximately 2 hours (lid not to close, otherwise a drop of condensation will ruin the whole work!) Ready to jam (to check if the drop on the saucer does not run, the jam is ready) allow to cool and transfer to clean jars (my advice is to cut out a circle of parchment the diameter of the cap cans, moisten with vodka, your jam will NEVER get MOLDY!)

The jam is ready!