Ingredients:

•  1 kilo of oranges
•  1 lemon
•  2 litres water
•  1 kilo sugar

 

Method:

• Wash the oranges and lemon under plenty of running water.
• Cut the oranges and lemon in 8 parts.
• Remove the pits and cut off any hard parts (membranes) and keep the pits and membranes.
• Place the pits and membranes in a bowl and cover them with part of the water.
• Cut the rest of the orange and lemon parts in small pieces, place them in a pot and pour in the remaining water and let it stand for about 24 hours.
• Place the pot over medium heat to boil.
• Add the water from the pits, tie the pits in a thin cloth (tourbani) and put them in the pot with the orange pieces.
• Simmer for about 40 minutes and add the sugar stirring with a wooden spoon to melt the sugar.
• Increase the heat and boil the jam for about 1 1/2 stirring occasionally with the wooden spoon so it will not stick to the bottom of the pot.
• When you get the desired thickness of the syrup, remove from the heat, remove the cloth (tourbani) with the pits and let it cool down completely.
• Place in sterilized jars and refrigerate.