This recipe from my parents brings back fond memories: Passover, Rosh Hashanah… Back then, it wasn't common to have sweets filling our cupboards like today, and this jam was a good opportunity to indulge in a few calories!
Ingredients :
6 large oranges with thick peel
2 lemons
1.5 kg of granulated sugar
Water
Preparation:
1 – After scrubbing and thoroughly washing the oranges and lemons in hot water, dry them.
2 – Cut them into thin slices or small squares (my mother only cut them into quarters, as this jam can be made like a marmalade or candied fruit). Cover them with water and leave them for 24 hours.
3 – The next day, cook over very low heat for 2.5 hours. Watch carefully to prevent sticking. Leave for another 24 hours in the refrigerator with this water.
4 – After 24 hours, add the sugar, stir well, and let it cook. After 30 minutes, check the doneness with a thermometer (approximately 103°C/217°F) or by pouring a little juice onto a very cold saucer: it should set slightly. The cooking time may vary depending on the quality of the fruit, about 1 hour (or more depending on the fruit's peel; you'll need to taste it!).
5 – Pour into jars and seal immediately to sterilize. Turn the jars upside down, and after 30 minutes turn them right side up. If you feel like it, enjoy! Bon appétit!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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