Wash and dry any number of oranges, grate the outside rinds very slightly, just enough to remove the dark outside skin and break the oil cells. Put the whole oranges into a preserving pan filled with very salt water and let soak over night. The water soaks out the oil and the salt toughens the skins. Soak again in fresh water for three hours. Then cut in half and squeeze the juice into a basin.
Boil the orange halves for fifteen minutes in clear water, then drain. Now strain the juice over the oranges, add one-half cupful of sugar to each orange, and boil the halves in the juice until tender.
Seal in jars.