● 7 oranges
● 1 lemon
● 1,200 g sugar
● 400 gr water
Wash the oranges and the lemon well, slice in half and juice with a hand juicer. Keep the seeds and put them in a piece of cheesecloth. Using a spoon, remove the pith from the oranges and also put this in the cheesecloth and tie into a pouch. Using a sharp knife, slice the peels of the oranges, the lemon too, into thin julienne slices. Put in a pot and add the orange-lemon juice which should be about 1/2 liter. Also put the cheesecloth pouch into the pot and add the water and leave it for 2/3 hours. Next, put the pot on high heat, bring to a boil and then lower the heat to medium.
Boil for about 45 minutes until the liquids reduce and the peels are soft.
Then add the sugar and stir. If we want our jam to be smooth, puree it in a blender.
Once the sugar has dissolved increase the heat and boil for 25-30 minutes more until the jam has thickened, stirring constantly so it does not burn.
Once the jam is ready, turn off the heat and remove the cheesecloth pouch.
Allow it to rest and then store in glass sterilized jars.