Marmalade

Peel half of oranges.

Put the skins in the pot, cover with water.

Cover and cook 15 minutes.

Pass this sauce and keep it in reserve.

Very fine slicing the flesh of the oranges.

Peel the other whole oranges (Peel and pulp).

Slice the lemon.

Add sauce, oranges weigh.

Pour the same weight on the fruit sugar and let stand overnight.

There the day after putting everything into the pot, stir well and Cook, uncovered, for about 30 minutes.

Pour in jars and cover immediately with celophane paper.

Note some general rules about jams: take only healthy fruits for the preparation of jams; wash the fruit, remove the stones or the berries; counted 1000 g of sugar for every 1000 g fruit; don't compromise overcook at a time; take 1000 g for cooking: the sugar crystallizes and the jams will retain their beautiful color; Cook over medium heat until it forms a slight froth on the jam, then fill the jars; pour liquid paraffin on jam or stretch a cellophane paper pots; Let cool slowly the jam and keep it in a dry place with low light.