Wash the oranges thoroughly and peel just the outermost layer to avoid the bitter white pith. Slice the peels into thin strips, no longer than 1 inch, and place in a maslin pan.

Remove the white pith from the oranges, discard it, cut the oranges in half, and squeeze the juice into the maslin pan.

Tie the squeezed orange halves into a muslin cloth and place them in the pan.

Add 2 cups of water into the maslin pan. Bring to a boil and reduce to a simmer for about 30 minutes, stirring occasionally.

Wash the cranberries and add them to the pan along with 1 cup of apple juice. Bring to a boil and cook for about 10 minutes.

Stir in the zest and juice from the limes, followed by the sugar. Bring to a rolling boil until the setting point of 220°F (104.5°C) is reached.

Once the setting point is reached, remove from heat and let sit for a few minutes. Remove the muslin bag and stir the jam.

Transfer into warm, sterilized jars and seal immediately.