Jam of oranges and lemons with cinnamon

I found a culinary recipe for excellent citrus jam from Italian cuisine when I was traveling on the Internet in search of something delicious and interesting. I found it, now I'm sharing it with you. This is a jam made of oranges and lemons, which in Italy is usually eaten together with cheese – it sets off its taste. The food turns out to be stunning. Especially if supplemented with a glass of red (or white) dry wine.
We wash oranges and lemons thoroughly, then peel them off, but we are not in a hurry to throw them away. We take the peel from one lemon and one orange and cut them very, very finely. We take out all the citrus seeds and cut them into small beautiful slices. We pour everything into a convenient saucepan (along with the juice that has been released) and fill it with sugar. Mix well. Bring to a boil over very low heat, while stirring constantly. As soon as our jam boils, we turn down the heat even more and continue to cook for about an hour or an hour and a half. We do not leave the stove for a minute, we constantly monitor the jam and do not get tired of stirring it with a wooden spatula. When the time runs out, and the jam thickens, turn off the fire and let the fragrant mass cool down.