In this simple set of products we need. In this recipe, brown sugar is preferable, as it gives a nice caramel flavor, but can be done with white.

Peel the ginger, the thick skin is not cut, it is better to scrape off, as a new potato. Cut into small cubes. With orange and lemon peel, not zest, and all the rind, and cut it with squares with sides of about 1 cm or less.

Fold separately the ginger and peel of citrus fruits in tin cans and fill with cold water. Reserve 3 days, water change 2-3 times a day.

Three days to drain the water from the ginger and peels. Put all in a saucepan, add sugar and water, bring to boil and leave for 2-3 hours to infuse (I left overnight). Again to put jam on fire, bring to boil and leave to stand for 2-3 hours. To give the jam to boil for the third time, add the lemon juice, then remove from heat, put in a clean jar, cool.

Jam is fine stored at room temperature, but I, as a rule, not long to store. With tea of a samovar, cold evening is the time to enjoy this jam.