Homemade marmalade

100 ml orange juice

100 ml water

5-6 Art. l. lemon juice

1 glass Sugar - (number of estimated, add to taste)

1 Art. l. grated orange zest

1 Art. l. grated lemon peel

20 g gelatin

Gelatin pour orange juice, stir and leave to swell. Sugar mixed with water in a separate bowl, add the zest of citrus and put on a very low heat. On low heat bring mixture to a boil and cook until sugar is dissolved. Then remove from heat and immediately connect with the swollen gelatin. Interfere mixture to dissolve gelatin. Then drain and remove the zest.

The resulting mass shift in jelly form, laid by cling film and put in 6-10 hours in the refrigerator.

When the time to pass on to the frozen fruit jelly sprinkled with sugar parchment paper for baking. Cut into slices and roll each slice of sugar.