Wash thoroughly all the citrus fruits and with a sharp knife remove only the yellow part of the peel. Cut the fruits into thin strips.
Remove the seeds from the citrus fruits and put them in a small bag of thin white cloth.
Squeeze the citrus and collect the juice in a cup. Pour water into a saucepan, adding the juice, citrus peels and the bag with the seeds.
Put the saucepan on the stove and bring it to a boil, then reduce the flame and continue cooking over low heat for an hour and a half.
Remove the bag of seeds, add the sugar and melt it over low heat, stirring. When the sugar is completely dissolved, raise the heat and bring it to a boil again, then cook until it reach the right consistency.
Remove the pot from heat and let it cool before putting it into jars. Close the jars when they are completely cold. Keep the jars in the fridge and eat within a few days.
What’s in your Easter menu? Need any scrumptious ideas for you Easter meal?
This is a tasty green salad with scarola lettuce from Rome.