Wash the oranges; drain.
Extract and strain the juice.
Pour strained juice into a large stock pot.
Add sugar to taste if desired.
Heat juice to 190 degrees farenheit and maintain temperature for 5 minutes.
Ladle hot juice into prepared hot jars, leaving ¼-inch headspace.
Remove air bubbles with a spoon.
Cap with two-piece canning lids.
Process jars in a boiling-water canner for 15 minutes.
