Oranges thoroughly wash, pour over boiling water (to wash off the wax, which is applied to the orange is not spoiled during transport) and cleaned any way You want. I cut the peel centre so that I got two hemispheres. Then cut each hemisphere in half and each part an additional three strips.

If the orange Conakry, the inner part can be left if tolstokorov - remove a little from the inside, so curls it was easier to wrap and they were careful. My oranges were with thin skin, so the inner white part is not filmed - photographed for sample.

Roll each piece of peel in a tight roll and strung on a string, as beads. The thread should pull more tightly, so that the curls are not unfolded. Pour orange beads with cold water. The water changes two to three times a day. Macerate the peel need 3-4 days, until then, until the peel is tender and no longer taste bitter. It is even convenient - you can add the peel as eating oranges, so the period of soaking can be extended for two or three days. Then peel boil 3-4 times for 15-20 minutes, each time changing the water. After each provarivanija rind need rinse with cold water. I did very simple - boil the kettle and scored in a bowl of cold water. Have proverila first time - the beads put in a bowl with cold water in a saucepan poured fresh hot water again and put in the peel. And so a few times.

Now it is necessary to weigh the peel. I took three oranges - it turned out exactly 200 grams. The proportions for jam such sugar at least 1.5 times, water twice. If you don't have weights, have different proportions: 10 oranges 1 kg of sugar, 1-1,2 liters of water and 1 tsp citric acid (or juice of half a lemon). These proportions I read in another recipe, but she did so, as indicated above.

So - peel from 3 oranges (200 grams), 300 grams of sugar, 400 grams of water, (as a gag - chopped into small pieces ginger root weighing 10 grams) put into a saucepan and cook until lightly thickened syrup should be quite liquid, like after cooling on a very liquid honey. Citric acid is added before removing from heat. Threads are removed after cooling jam. Pour into a clean jar. The output was a little more than 0.5 litre jars. How much is stored - can not say. I have a jar of jam stood at room temperature for a week.)) Very quickly eaten.))