Peel the peel of the untreated oranges with a peeler and cut into fine strips. Put in a saucepan with plenty of water and cook for about 10 minutes. Pour off the water, rinse off the zest and distribute evenly between the prepared glasses (makes about 8 medium-sized glasses). Pour the orange juice into a large saucepan (rises like milk when cooked). Mix sugar (or fructose or liquid sweetener for diabetics) with Gelfix and then mix with the food. Bring everything to a boil over high heat while stirring. Cook for 3 minutes, stirring constantly (otherwise it will burn). Make a gelling test and fill the jars with the jelly. Tip: When cooling down, turn the glasses again and again so that the zest are distributed well in the jam and do not get stuck either at the top or at the bottom. Note: Using blood oranges will make the jam bitter. So please only take normal juice oranges.
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