Place all the ingredients, except the oranges and sugar, in a preserving pan and bring to the boil. Then reduce the heat and simmer gently for 30 minutes until the mixture is soft.
Add oranges and sugar. Stir over the heat until the sugar has dissolved, then simmer gently for 45 minutes until the mixture is thick and pulpy.
Spoon into hot sterilised jars and seal. Store for at least a week before eating. Keeps for 6-12 months.
To sterilise jam jars, wash well, rinse and place in oven, Gas 1, 140°C, fan120°C for 10 minutes.
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