Citrus limon jam

CITRUS LIMON JAM

Ingredients

14 -16 large citrus limon

3 kg sugar,

2 glasses of water

Instructions

Scour the surface of the citrus limon with a thin knife.

Gently remove their yellow peel.

Put the cleaned fruits whole in a large pot. Cover them with water.

Put the pot over high heat and boil them for 15 minutes.

Remove the pot from heat. Drain the boiling water and put clean.

Leave them overnight in the water.

The next day, drain this water and put clean.

Boil the citrus limon again for 10 minutes.

Remove the pot from heat and drain the boiling water. Put clean water in the pot.

The next day, drain this water and put clean.

Boil the citrus limon for 10 minutes again.

Drain cooked fruits and rinse well.

Let the fruit to cool and cut into eight pieces each.

Carefully remove the seeds from each piece and toss them.

Put in a large pot two glasses of water and 3 kilos of sugar and stir.

Put the pot over medium heat.

Let the syrup to boil for 5-6 minutes.

Stir in the syrup the pieces of the boiled citrus limon.

Stir from time to time.

Reduce heat and let it simmer.

Stir often and watch that it won’t stick.

When the syrup thickens, turn off the heat.

Let the jam into the pot all night to produce all its fluids.

The next morning boil the sweet again, over very low heat, for about ten minutes, stirring constantly.

Let the jam cool a bit.

Put in the oven the jars and their lids.

Heat up these to 100 C degrees.

It is necessary to heat the jars before filling them.

Fill up the hot jars with hot sweet.

Close the jars well and turn them upside down on a table.

Let them there to cool completely.

Store them in a dark, cool place.

This sweet will help you to overcome a cold of the flu.