Orange jam

1 serving


Rinse the oranges and lemons thoroughly, clean from stains, cut into thin circles along with the skin, put in enameled dishes and pour water. Put the grains of oranges and lemons in a saucer and also pour water. Hold the fruit in water for 24 hours, and then drain the water from the grains to them and boil for about 20 minutes. Until the skin becomes easily crushed in the fingers. Hold the cooked fruits in a dish again for 24 hours, then weigh, bring to a boil, put sugar in them (the mass of sugar should be equal to the mass of fruits) and boil for 20 minutes, stirring continuously. Pour hot jam into cans, close them tightly and put them in pillows until completely cooled. The jam is usable in a few weeks when it becomes gelatinous.