Finally Orange Jam

Yes, I actually made this jam on Sunday morning ,although I prepared the fruit on Saturday afternoon, following an hour on the terrace enjoying the beautiful winter sunshine.
Monday morning at breakfast my husband declared this to be marmalade not jam , as it is a little bitter , but certainly not in the same league asthe marmalade I make from Seville oranges in January
My friend Anna who lives on the island of Paros give me this recipe
5 oranges
1 lemon
2 litres water
1 kilo preserving sugar

Cut the fruit into segments and remove pips and any tough pity bits. place these in a muslin bag (a find a clean pair of tights does the job perfectly)and then place the bag in a small bowl with a cup of water taken from the 2 litres. Leave to soak overnight
Now cut the fruit into small peices(skin and pith included)
and add to the remaining water in a large pan.
Soak overnight
Next day sqeeeze all the juice from the muslin/tights into the pan
Simmer fruit and water for 40 minutes, then add sugar and dissolve slowly.
After sugar is completely dissolved bring to a rapid boil for 30-40 minutes , until setting point is reached.
Cool and then fill sterilised jars.
The jam is the most lovely deep amber -orange in colour and packed with orangy flavour. Great on the Greek version of brioche called tureki.