Wash the lemons and limes with hot water and pat dry. Peel the peel in thin strips from 5 lemons and 3 limes. Boil 200 ml of water with sugar. Cook the citrus peel in it for about 10 minutes until soft. Then drain. Squeeze all the citrus fruits. Measure out 700 ml of juice, add to a large saucepan with the preserving sugar. Bring everything to the boil while stirring and simmer for at least 4 minutes. Stir in the schnapps and citrus zest. Bring to the boil again.
Immediately pour the jam into prepared twist-off jars and close. Let cool upside down. Shelf life 9-12 months.
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