Ingredients for many serves:
1,5 kg citrons
900 gr. caster sugar
Preparation: 50 minutes
Cooking time: 1 hour
Wash carefully citrons and leave them in water for one day, changing it 3-4 times a day. Cut in pieces, remove seeds and mince the pulp and the skin. Put in another pan with 900 gr. of sugar and cook on a weak fire, stirring, until dense. If the jam drips off quickly from a leaning dish, it is not ready to set. Now pour into sterilized jars and seal. Turn upside down for a few minutes. Sterilize and let them cool completely, before storing in a cool, dark place.
