Ingredients
3 Limes, large or 1 grapefruit
1 Orange
2 Lemon, large
7 Cups water
3 Cups sugar
1 Orange
2 Lemon, large
7 Cups water
3 Cups sugar
Method
-Wash fruits, dry and cut into halves.
-Squeeze fruits preserving pulps, seeds and peels.
-Place pulps and seeds in cheesecloth and tie well.
-Cut peels into match stick-like slices.
-Place in a pan with boiling water, boil for 5 minutes then drain (this step is to get rid of bitterness).
-Repeat previous step, drain and put aside.
-place citrus juices with the peel slices, water (7 cups) and the cheesecloth with pulps and seeds in a heavy bottomed pot over medium heat for about 45 minutes or until 1/3 of the water amount evaporates.
-Squeeze cheesecloth and discard it.
-Stir in the sugar, lower heat stirring constantly until sugar dissolves.
-Bring the mixture to a boil for 30 minutes without stirring.
-Test the doneness of the jam by place 1 teaspoon of jam in cold plate in the refrigerator for few minutes, if jelled then it`s done. If not, continue cooking until completely done.
-Skim and discard any foam that rises on top, let cool, pack into sterile jars and refrigerate. Note:
-Same steps can be used to prepare orange jam by using only oranges instead of lemon and grapefruit. Packing jam in jars:
-Pack jam in sterile jars; place a piece of parchment paper on top and seal the jars, then place in pan with boiling water, let boil for 10 minutes to get rid of gases (vacuum sealing), keep in the refrigerator.
-Squeeze fruits preserving pulps, seeds and peels.
-Place pulps and seeds in cheesecloth and tie well.
-Cut peels into match stick-like slices.
-Place in a pan with boiling water, boil for 5 minutes then drain (this step is to get rid of bitterness).
-Repeat previous step, drain and put aside.
-place citrus juices with the peel slices, water (7 cups) and the cheesecloth with pulps and seeds in a heavy bottomed pot over medium heat for about 45 minutes or until 1/3 of the water amount evaporates.
-Squeeze cheesecloth and discard it.
-Stir in the sugar, lower heat stirring constantly until sugar dissolves.
-Bring the mixture to a boil for 30 minutes without stirring.
-Test the doneness of the jam by place 1 teaspoon of jam in cold plate in the refrigerator for few minutes, if jelled then it`s done. If not, continue cooking until completely done.
-Skim and discard any foam that rises on top, let cool, pack into sterile jars and refrigerate. Note:
-Same steps can be used to prepare orange jam by using only oranges instead of lemon and grapefruit. Packing jam in jars:
-Pack jam in sterile jars; place a piece of parchment paper on top and seal the jars, then place in pan with boiling water, let boil for 10 minutes to get rid of gases (vacuum sealing), keep in the refrigerator.
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