Rinse and dry oranges and lemons thoroughly. Cut half of the fruit into narrow round slices, chop the other half. Remove seeds and wrap in a piece of muslin. Put the carved and chopped fruits in a canning pot form. Pour 3 liters of water on top and steep for 2 hours at room temperature (20 °C ).
Put the canning pot on medium temperature. Make bubbling for 1 hour. Add sugar and the wrapped seeds and simmer gently for another 1 hour. Skim occasionally (the jam must keep a nice light color and not caramelize.
At the end of the cooking time, remove the muslin with the seeds. Using a funnel, pour the jam into the previously sterilized preserving jars. Cover with cellophane.
Sterilize the jam jars in the dishwasher at over 45 °C . The seeds play an important role in the preparation, because they contain the pectin, which makes the jam jelly.
– Country : France – Duration : 04 h 20 min – Cooking time : 2 h – Preparation time : 20 min. : 20 min – Difficulty : Easy – Price : Inexpensive