Cut the oranges in half; squeeze to extract the juice.
Combine the warm water and salt in a large bowl; add the orange peel, weight down with a plate, and let stand overnight.
Drain the peel.
Place in a heavy saucepan and cover with water.
Bring to a boil, then drain.
Repeat this process three times.
Do not drain the peel during the last process; cook slowly for 30 minutes, or until tender.
Remove from heat and drain.
Scrape the inner surface of the rinds with a teaspoon to remove the soft pulp, leaving the white spongy coating.
Then cut the peel into 1/8 to 1/4 inch strips (with scissors), making them as long and uniform as possible.
Combine the sugar, honey, and 1 cup water in a large, heavy saucepan.
Bring to a boil, stirring; then add the strips of peel.
Cook over low heat until transparent and most of the syrup has been absorbed, about 40 minutes.
Remove from heat and add the softened gelatin.
Stir until dissolved, then pour the contents into a colander to drain off the excess syrup.
One by one, remove the strips to a sheet of waxed paper that has been coated with granulated sugar.
Roll them in the sugar, then place on a separate sheet of waxed paper to dry slightly and stiffen.
Store in a tightly covered container.
The peel will keep well for weeks.