Tangerines it is advisable to take Moroccan. They are thin-skinned, sweet, juicy and seedless. Tangerines wash under running water, then Pat dry. Cut into 4 pieces, and each piece cut into thin slices.

Do the same thing with lemons.

Sliced tangerine and lemon, put in a Cup, cover with cold water, cover with cling film and allow to stand at room temperature for 1 day. A vanilla pod cut lengthwise, blunt side of a knife scrape out the middle and add to the citrus. Put a Cup of gas, bring to a boil, reduce the heat to low, and cook, stirring occasionally, 1 hour 20 minutes. If You have vanilla sugar, add it together with sugar. [b]tip:[/b] vanilla add sugar only from natural vanilla. See that the composition was written by [b]natural vanilla ground[/b], not artificial flavoring ethylvanilin.

Remove from heat, add sugar, stir until dissolved. Put on the gas, bring to boil and cook over low heat, stirring occasionally, 1 hour 20 minutes. Pour the still hot jam into sterilized jars. Turns out, like, five jars from-under jam.