Marmalade (2)

Wash fruit thoroughly to remove all traces of pesticides.

Weighed along with oranges and lemons and place in a casserole an equal amount of water.

Peel the fruits now and cut the flesh into very thin slices, removing the seeds and collecting all the juice.

Free the white part of the Peel is not used; then cut the Peel into thin slices; put the pulp, Peel and juice in saucepan with water.

Let a full day.

The following day put to Bake until the skins become tender.

Turn off the heat and let cool.

Put now on the heat and add the sugar, which should be proportionately equal to.

For example: 1000 g 1000 g of sugar.

Continue to stir until the Marmalade has reached its typical texture and will come off the spoon with intermittently.

Pour the hot product in glass jars, freshly washed in hot water, filling up to an inch and a half from the feed opening.

Carefully clean the edges and apply the capsules, closing firmly but without forcing too much.

Turn the pots, place on a surface cold and not let them in that position for not less than 5 minutes, and then cool them normally.