Lemon and Orange Jam Preparation

• Let’s see how to prepare the jam.

  First, wash the lemons and oranges well. I recommend finding organic ones; if not, wash the peel well to remove any traces of chemicals. Use a peeler to remove the lemon peel without the white part, put them in a small pot with water and bring to a boil, take the blanched peel and cut it into strips.

  

• Clean all the lemons by removing all the white parts, leaving only the juicy part, then slice them and remove the white threads inside, then cut into small pieces. Clean the oranges exactly as you did for the lemons. I only added the lemon peel, but you can add the orange peel too, though I suggest not using all of it, otherwise it will taste almost only of peel.

  

• In a pot, put all the cleaned and chopped pulp, start cooking, then add the peel strips and the sugar, mix well and continue cooking on low heat until it thickens, stirring occasionally. When you think it’s ready, do the plate test: take a teaspoon of jam, place it on a plate, and let it cool. When it’s cold, turn the plate vertically and if the jam doesn’t slide down, it’s ready. Immediately pour into sterilized jars, leaving the jam 1/2 centimeters below the lid, close tightly with the lids and flip until they have cooled, so a vacuum will form. Once cool, check if a vacuum has formed and store them in a pantry or at least in a dark, dry place.