Start by thoroughly washing your oranges under cold water, then use a sharp knife to peel them, making sure to remove as much white pith as possible for a smoother jam. Set aside the peeled oranges, ready for pureeing.

Using an immersion blender or a regular blender, puree the peeled oranges until the mixture is completely smooth with no chunks. This should take about 1-2 minutes.

In a large saucepan over medium heat, combine the orange puree with sugar and optional spices. Stir well to ensure even distribution, and let it sit for about 10 minutes.

Increase heat to medium-high and bring the mixture to a gentle simmer, stirring frequently. Allow it to cook for about 20-30 minutes until it thickens.

Once the jam has thickened, carefully ladle it into clean canning jars, leaving about 1/4 inch of headspace at the top.

If storing long-term, process the jars in a water bath for 10 minutes, or let cool and refrigerate them for short-term use.