Cut 6 oranges and 1 lemon into half and juice them. It is okay if any pulp goes into the juice. Remove the seeds and put them aside. Don’t throw the skins away.

Use a teaspoon and take out the pulp inside the skins. 

Put the pulp and seeds in a muslin and make it a bundle. 

Now with a knife or a spoon, scrape the white parts in the skin of oranges and the lemon. These make the jam bitter, so throw them away. 

Slice the skins of oranges and lemon thinly. 

Now peel the remaining 2 oranges, discard the zest and white parts. Chop the remaining fruit roughly.

In a large bowl, combine orange and lemon juice, sliced skins, chopped oranges. Squeeze the muslin bundle over these. The juice coming from it will act as a natural pectin and help the jam thicken. 

Weigh this mixture on your kitchen scale. Ours weighed 700g (1.540 lbs). Pour it into a large pot.

Add in exactly the same amount of sugar (700g).

Cook this over high heat until it thickens. It might take 20-30 minutes. 

After 30 minutes, bring the heat to the lowest and make a plate test. Drop a tablespoon of the jam on a plate and refrigerate it for 10 minutes. If it doesn’t flow fast when you shake the plate, the jam has the right consistency. If it is too runny, cook the jam for another 5 minutes.

Remove the pot from the heat and let it cool. It will thicken a bit more as it cools down.

Store in jars when it is completely cool. It keeps well for a month at room temperature or in the fridge.

If you want, you can store the jam when it is still hot in sterilized jars. They keep well for several months.