Orange & lemon jelly
( Gelatina di arance e limoni )

Prepare some jars with airtight closure: wash them accurately and let them dry very well.
Squeeze the oranges and lemons; filter their juice, weigh it and put it in a saucepan with the right quantity of sugar; you have to choose the quantity of sugar according to your taste from 60% to 100%.
Let the mixture cook over a low heat, skimming now and then, until it reaches the right thickness.
At this point put the jelly into the jars, let it cool and close the jars. Sterilize the jars making them boil for an hour. In this way you can preserve the jelly for a long time.

Note

• - You can use this jelly spreading it on the bread for a tasty snack or for many cakes but the greatest thing you could do is serving it with boiled or roasted chicken, turkey ...
• - If you want, you can use lemon rind for aromatizing your jelly. Use a swivel-bladed vegetable peeler for removing strips of zest before squeezing lemons. Add some of them whole to the jelly when you cook it and remove them before putting it into the jars.