Remove the rind from the oranges as thinly as possible and cut it into small pieces (not shreds). Put the pips into some of the water allowed in the recipe and leave for twelve hours. Cover the fruit and the peel with the rest of the water brought to the boil. Leave to stand for twelve hours. Add the liquid from the pips and simmer for two hours. Stir in the sugar until dissolved. Bring to the boil and boil to setting point. Cool slightly and stir well. Pour into hot jars and cover.