For 4 people
Prepare the oranges by washing and pelant them. Recover the peel that will enter into the composition of the recipe.
Reserve an orange that you will cut into thin rings.
Using a grip press, extract orange juices and lemon juice. Recover the seeds using a colander and reserve them in a compress or a new.
Mix the orange and lemon peel, then chop them using a sharp knife or an electric blender.
In a bowl or terrine, dilute the orange juice and lemon juice in 1.5 liters of cold water. Then add the bark, the orange rings and the pepin nouet, then let it macerate overnight.
Put the preparation to cook in a jam basin or in a pot for 1 hour, making sure to mix from time to time.
Transfer the preparation again in a bowl or in the terrine and let stand one night.
Add the sugar to the mixture and leave everything in the fridge for at least 2 hours before restarting a cooking of 1 hour over low heat.
At the end of cooking, remove the nouet and transfer the jam in jars using a ladle.
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