Tangerine and lemon jam

It’s mandarin time, they’re not expensive and the jam (or jam - at will) are desserts with a perfect sour taste, so even with the addition of lemon - fantastic! Just don't overdo it with sugar - let the taste of the fruit be felt ... rum protects it from spoilage

Preparation steps

Put the peel of mandarin and lemon to boil, after boiling strain and change the water. Repeat the procedure 3 to 4 times.
During this time, clean the mandarins and lemons and chop them in a multipractice or blender together with the boiled peels. If you want jam, chop completely, if you want jam, leave the pieces.
Transfer the mixture to a saucepan, add sugar and cook for about 40-45 minutes, stirring. Towards the end of cooking, add the jelly prepared according to the instructions on the bag.
If it seems that there are pieces of fruit left and you want jam, now is the time to chop it with a stick mixer.
Put the hot jam in hot jars and leave to cool quite a bit. Then pour one tablespoon of rum on the surface of each jar - which protects against spoilage and taste ...

Serving

From this amount I got 4 jars of 750 grams and one smaller than 350 grams.

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Rosa Cooking