Chamomile jam

First we prepare the flowers by removing the inflorescences from the stems. After carefully, using the back of the dish sponge, wash the oranges and lemons. This is necessary in order to wash off all harmful substances from the surface of citrus fruits. Then we remove a thin layer of zest from oranges and lemons, we try not to capture the white layer, which will give the jam unnecessary bitterness.

Strips of zest, thinly sliced, put in a medium-sized saucepan. Peel oranges and lemons from the white layer, then cut the pulp into small pieces. We shift everything to the zest, we also send the juice that leaked out when slicing. A third of pectin is dissolved in water (2 cups)add to the pan with citrus fruits, put it on high heat, bring the liquid to a boil. Stirring, cook the mixture for 10 minutes over moderate heat.

Mix the remaining pectin with granulated sugar, then pour it into a saucepan with the rest of the ingredients. We also put the flowers prepared earlier there. Mix everything very well. Cook on low heat all together for 10 minutes. The jam should thicken a little. Then remove the pan from the heat.

We put the jam in sterile jars up to the hangers. Then we put a large pot of water on the fire, put a towel on the bottom and place jars of jam on it. Fill the cans with water on the hangers, cover the top loosely with lids. We are waiting for the water in the pot to boil. After boiling, sterilize the jars for 15 minutes.

After we roll them up, turn them upside down, wrap them with a blanket. Let the jam cool down for a day.

The jam is ready!