The quantities given result in approx. 1.6 liters of jam.
Wash the citrus fruits with hot water and pat dry. Grate the peel coarsely or finely and set aside. Halve and core the citrus fruits and cut into very thin slices. Cover and bring to the boil with half a liter of water. Cook over low heat for about 40 minutes, stirring regularly. Take it from the stove and let it cool off.
Add the preserving sugar and the grated peel of the citrus fruits to the saucepan and bring to the boil while stirring. Depending on your taste, the peel of the citrus fruits can only be added at the very end. Let it simmer for about 4 minutes, stirring constantly. Fill the hot mass to the brim in twist-off glasses and close immediately.
Ingredients
Print Recipe
Pin Recipe