Cut a small slice off the navel end, and opposite end, of each orange. Slice each as thinly as possible. Leave any seeds you find in the slices for now.

Finely zest and then juice the lemons.

Place the orange slices in a large pan, and cover with water over a medium setting.

As it comes to a boil, add the lemon zest, lower the heat and let it simmer for about an hour.

Remove any seeds you find, and save them in a muslin bag you can boil.

Process the remaining orange slices in a food processor.

Add the pulp mixture back to the pan, along with the muslin bag of seeds, lemon juice, ginger and sugar. Heat at a medium low setting, stirring gently until the sugar has dissolved.

Let it simmer at a boil for about 20 minutes, until thickened.

Remove the seed bag, and skim any froth from the surface of the jelly.

Let it cool for about 5 minutes, and stir in the mint. Let it steep for a minute or two.

Pour the jelly into clean, sterilized jars, and seal tightly.

Store in the fridge, or process the jars in a water bath for about 10 minutes to store in a cool, dark place for up to a year.