Grate the rinds finely on a grater. Pierce the fruits with a thick needle in several places. Boil in water, change it out 3-4 times (boil for 4-5 minutes per water). After you're done boiling them, put the rinds in cold water.
From the sugar and water, prepare a semi - thick syrup. Cut the cooled fruits into pieces and put them in the syrup.
Add the tartaric acid which you've dissolved in hot water and boil for 2 to 3 more minutes.
Let the boiled jam sit for 5-6 hours in a large dish, then distribute it into jars.