Wash the jars and lids and place them in the large pot fully submerged, boil and simmer.
Peel the oranges, remove the white pith, and cut in into small pieces.
Blend the orange pieces in a blender.
Put sugar, lemon juice, and zest in a saucepan on low heat for 5-10 mins. Stir to dissolve sugar.
Add blended oranges and pectin to the saucepan. Boil for 8-10mins.
Turn off the heat. The jam will be runny, don’t worry your jam will set and thicken.
Pour into the Jars and let it sit for 24-48 hours. To store by canning, follow the canning process.