Orange jam with jelly

A curious culinary recipe for jam borrowed from Italian cuisine. It cooks very quickly, it can be harvested for the winter, and its smell is simply stunning.
Thoroughly wash the oranges. Then fill them with water and bring them to a boil. Cook over low heat for at least ten minutes. After the water is drained, pour water again, bring to a boil, cook for ten minutes. This procedure should be performed three times. Then we cool our oranges (you can use cold water for this). After carefully separating the peel from them – it, boiled, should come off very easily. We press whole oranges with our hands to squeeze out the maximum amount of juice from them. When there is only one cake left, we put it in a clean linen weave and squeeze it well again. The resulting juice is poured into a saucepan, add sugar and jelly and cook until boiling over low heat. Cut the boiled zest into small cubes and put it in our jam. Together with the zest, cook it for another five minutes. We try for sweetness, if anything, you can add more sugar. Such food is good for breakfast – orange jam can be spread on bread and eaten with tea. It turns out very fragrant.