Method:
Wrap the orange pulp in a clean cotton kitchen towel ( close it tight so it wont open while cooking )and put it in a large deep saucepan add to it the 2 juices, water and the peels.
Turn it on a high heat till it starts to boil, turn the heat to medium and let it simmer for at least an hour or till the peels become soft, turn the heat off and allow to cool completely in room temperature.
Take off the towel and discard the pulp.
Measure all liquids left in the pan using a liquid measuring jug, return them to pan then add 1 kg of sugar for each 1 litter of liquids, turn on the heat on medium till it start to boil, lower it to low and let it simmer for another hour or till it holds up when you do the jam test*.
Turn off the heat and allow it to cool in room temperature then fill it in jar and store in a dry cool place.
*Jam test:
Take a small amount of the jam mixture ( like 1 Tbsp) on a small plate and place in the fridge, wait for 5 minutes then check it, if it did hold up and it is not liquidy anymore then its ready and you can turn off the heat now, if not then it needs more time to cook.
