I started to do some 'jams with the fruits of the season, this jam is not only good for those who do not like sweet flavors, but can the second type also accompany roast pork or poultry. Remember that in addition to the cooking time must be added 24 hours of maceration.
INGREDIENTS for 4 or 5 vessels:
6
ripe oranges 1 kilogram sugar 1 lemon
nutmeg 1 small piece of cinnamon
1 liter of water
Take 5 oranges and wash, then cut into thin slices leaving the skin and discard the seeds. Apart from squeezing the orange and lemon remained. In a bowl Joined sliced \u200b\u200boranges, juice, cinnamon, a bit 'of nutmeg and 1 liter of water. Mix well and let stand for 24 hours. Pour the mixture into a saucepan and add sugar. After mixing well bring slowly to a boil, cook over low heat for 1 hour and a half. Pour into jars, close them and let cool upside down.
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