Citrus Jam

Name: Citrus Jam
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g tangerine; 250g crystal sugar; 80g Lemon juice; 400g Shimizu

by Guoge Reading

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The "Qu County Chronicles" of the Republic of China contained: "(Citrus) used to produce hundreds of thousands of catties each year. It was tribute since the Ming Dynasty and was recalled in the late Qing Dynasty. In the fifth year of the Republic of China (1916), the damage was exhausted and the growers have not yet After it became a forest, the production dropped drastically.” Afterwards, the Japanese invading army invaded and destroyed the citrus twice, and the production of citrus was severely damaged. In addition to diseases and insects, the citrus in Quzhou had gradually declined by the 1940s. After the liberation, especially since the reform and opening up, the production of citrus in Quzhou has developed rapidly. Quzhou is a veritable "hometown of oranges".

Ingredients

Citrus Jam

1. Squeeze the lemon juice from the lemon, place it in a glass basin, and add water;

2. Then wash the ponkans and peel them (reserve the peels for later use);

3. Take out the ponkan pulp;

4. Add rock sugar and pickle for 30min;

5. Peel the above peeled citrus peel;

6. Remove the internal albuginea;

7. Put the orange peel in a pot, boil for 3 minutes, change the water and cook for another 3 minutes to remove the bitter taste of orange peel;

8. Chop the boiled orange peel into small cubes and set aside;

9. Clean the jam jar, put it in the steamer, steam and sterilize for 20 minutes, take it out and dry it for later use;

10. Pour the marinated orange meat into a pot, and simmer on a medium-low heat;

11. Remove astringent juice (floating bubbles);

12. Add the above diced orange peel;

13. Then turn down the heat and cook slowly;

14. To a viscous state;

15. Turn off the heat, put the jam in the bottle upside down for 30 minutes; after inverting for 30 minutes, clean the outer wall of the bottle, leave it at room temperature for 3-5 days after fermentation, and then eat!

16. Under the light, it was crystal clear.

Tips:
Tangerines can adjust the greasiness of big fish and meat and are rich in nutrients. As we all know, oranges are irritating, so don't eat too much. The orange peel can be removed from the fire, and the nutritional value is not lost at all of the orange. So, if you happen to have a box of oranges that you can't finish eating, it's the most suitable for making sauce.