1 kg of oranges
600 grams of sugar
juice of a lemon
1. Wash and peel the oranges. Remove all the white part, chop the pulp and remove the seeds.
2. Cut the skin into thin strips and add them to the rest.
3. Cook the pulp and skin for 40 minutes in a pot over low heat, stirring constantly so that it does not stick.
4. Add sugar and lemon juice. Leave cooking for 10 more minutes. Reserve and cool.
5. Once cold, it is ready to eat.
6. Store in jars and in a dry, cool place away from light.