Peel the peel of the oranges with a potato peeler (very carefully the upper peel) and of three oranges put the peel aside, then peel the oranges whole, the white skin must be removed (otherwise too bitter), and in a tall saucepan with the preserving sugar bring to the boil (I like to puree the oranges during the cooking process).
I then cut the pods into wafer-thin strips and cook them with them after they have been pureed. When the jam starts to gel, I add the orange liqueur. Finished!
The whole thing is enough for about 6 small glasses.
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