● 7 oranges
● 1 lemon
● 1,200 g sugar
Wash the oranges and the lemon well, cutting off the stems, 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 (and the lemon too, if we want) 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 1 liter 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 1 hour until the liquids reduce and the peels are soft.
Then add the sugar and stir.
Once the sugar has dissolved increase the heat and boil for 10-15 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.
If we want our jam to be smooth, puree it in a blender.
Allow it to rest and then store in glass sterilized jars.