Meanwhile, discard all white pith and seeds from the orange sections then chop the fruit. Add fruit pulp and juice to the saucepan and simmer for another 10 minutes.
Take 3 cups of the cooked mixture and pour into another large sauce-pan. Add the sugar and mix thoroughly then bring to a boil for 1 minute, stirring constantly. Remove from heat and stir in the pectin. Skim off the foam and fold in the ginger.