Cut off the top and bottom of each orange. Cut the skin into quarters. Remove the peel including white pith and cut into strips.
Transfer the strips to a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and return the peel to the saucepan. Add 1 cup sugar and 2/3 cups water. Bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer for about 20 minutes.
When done, drain the remaining syrup if there is any left and set aside. Pour the peel onto the cooling rack, separating strips, and let dry.
Cut the apricots in half and remove seeds. Squeeze the juice out of the oranges. Coat the bottom of a large pot with butter and arrange the apricot halves. Add the remaining sugar, cinnamon, orange juice, and the syrup from cooking the orange peels. Stir well and leave for 5 hours so the apricots soak up the flavors.
Place the pot on the fire and simmer for 20 minutes over a very low heat. Then raise the heat and keep simmering for another 20 minutes, stirring occasionally. In the very end, add the candied orange peel.
Remove from heat and ladle the jam into clean jars. Cover tightly and refrigerate once cool. Enjoy!