• 1 kg bousfeir (choose the fruits with the thickest peel, the taste is better)
• 500g sugar
• 50 ml lemon juice
• 2L water
PREPARATION
Wash the bousfeir oranges and slightly grate to obtain a soft and uniform skin. Slice the skin into 4-5 parts and peel it off. Roll each peel, and with a needle thread each 10-12 rolled peels together. In a pot, heat 2 liters of water.
When water starts to boil, add in the threaded peel and let boil for 1 minute.
Soak the peel in water overnight in order to remove the extra bitter taste.
On the next day, drain the peel and squeeze them to remove excess water.
In a pot, add one cup of water to the sugar and put on a medium heat until sugar dissolves.
Add the bousfeir peels and boil until the syrup thickens. Stir continuously with a wooden spoon to avoid the sugar from sticking on the sides of the pot.
When syrup is thick enough, add the lemon juice, stir in and remove from fire.
Allow to cool before removing the thread and putting the jam in sterilized jars.
