Using a small sharp kitchen knife, score four lines down each fruit from top to bottom.
Remove the peel and cut into shreds. However thick you like them.
Squeeze each of the peeled oranges into a sieve over a jug, removing the pulp and pips.
Add water to the juice.
Add the shredded peel.
Add pulp to a muslin bag and tie, add to juice/peel mix.
Leave overnight
The next day, de-cant juice and shredded peel into a large pan and push the muslin bag down under the juice.
Bring to the boil then lower the heat to simmer.
When the peel is cooked (When it is soft), lift out the muslin bag and place in a bowl.
Leave to cool.
Add the sugar to the peel and juice mix.
Bring the mixture to a boil.
Ladle into the sterilised pots and seal immediately.