Peel oranges to remove all white pith, and discard the skin and seeds.
Chop oranges roughly. Combine orange pulp and water in boiler, cover and bring it to boil.
Reduce heat and let it simmer for 20 minutes or until the pulp is tender. Measure the orange mixture, and add three fourth cup of sugar to each one cup of the orange mixture.
Return the orange mixture and sugar to the pan, stir over heat without boiling until sugar is dissolved.
Now boil fast uncovered, without stirring for about 20 minutes or until the jam jells when poured on a cold saucer.
Pour into clean jars and seal when cold.