Peel oranges thickly to remove all white pith, discard skins. Chop oranges roughly, discard seeds. Combine orange pulp and water in boiler, cover, bring to the boil, reduce heat, simmer 20 minutes or until pulp is just tender.

Measure orange mixture, allow 3/4 cup sugar to each 1 cup of mixture. Return orange mixture and sugar to boiler, stir over heat, without boiling, until sugar is dissolved. Boil rapidly uncovered, without stirring, for about 20 minutes or until jam will jell when tested on a cold saucer. Stand 5 minutes, stir in brandy, pour into hot sterilised jars; seal when cold.