Begin by peeling 3 pounds of oranges, ensuring to remove as much of the white pith as possible to avoid bitterness. After peeling, segment the oranges and place them in a blender or food processor. Blend until you achieve a smooth puree, approximately 1-2 minutes.

In a large saucepan, combine the orange puree with 1 cup of sugar, 1-2 cinnamon sticks, 1-2 star anise seeds, and 1-2 cloves. Stir the mixture well to evenly distribute the sugar and spices.

Heat the saucepan over medium flame, allowing it to warm gradually. Continue cooking for about 20-30 minutes, stirring occasionally to prevent sticking.

As the jam thickens and you notice a glossy sheen and a deeper color, test the consistency by placing a spoonful on a chilled plate.

Prepare your canning jars by sterilizing them in boiling water for 10 minutes. Pour the hot Orange Jam with Warm into the prepared jars, leaving about 1/4 inch of headspace.

Process the jars in a water bath canner for 10 minutes, ensuring they're fully submerged in boiling water.

After processing, check the seals and store in a cool, dark place.