Orange confiture

It has always surprised me that the same food can have the opposite name in different languages. For example, for us, confiture is something like thick jam, and for the British it is marmalade, but after all, marmalade is a completely different food. This culinary recipe is called orange marmalade, read confiture.
Sterilize the jars in boiling water for 10-15 minutes. Then we pull them out and put them upside down on a towel to dry.
Oranges, and you need to choose small ones, cut in half. And we scoop all the pulp into a bowl with a spoon. We leave the crusts for now. Put the orange pulp in a blender together with the seeds and juice, and scroll until smooth. Then we rub this mass through a sieve into a saucepan. Add a piece of peel, cut into thin strips. Pour lemon juice and water. Bring to a boil and cook over low heat until the mixture is halved. We begin to add sugar and stir until it dissolves. Cook on low heat for ten minutes, and constantly remove the foam from the surface. We take a sample of a little jam and cool it. If he's frozen like jelly, then he's ready. If not, then continue to cook for about 10 more minutes.
We cool the finished confiture slightly and put it in jars.