Instructions: Homemade citrus marmalade

• Peel the fruit. Remove all the white filamentous parts, cuticles, seeds. Save the pulp and the juice.
  
• Weigh the pulp with the juice and add equivalent weight in sugar and 200 ml of water for every kilogram of sugar.
  
• Bring to a boil and cook, stirring frequantly, for about 1 hour - 1 hour 30 minutes. To check if the jam is ready just put one drop of marmalade on a plate that you have previously put in a freezer. If the drop becomes dense in a short time then the marmalade is ready.