Crystal Clear Sweetness 【orange Lemon Sauce】

Crystal Clear Sweetness 【orange Lemon Sauce】

1. First rub the skin of orange and lemon with salt for 1~2 minutes to soften the skin and remove the waxiness of the skin

2. Rinse the salted orange and lemon together with running water

3. First take an orange peel, remove the white part from the peel (you can cook for 10 minutes before removing the white part), and then cut into fine strips

4. Then take an orange and peel off the dander (I want to make the dander taste better in the jam, so I used one shredded and the other peeled off to cook. If you find it troublesome, you can just use a method Just fine, this is an individual idea ha)

5. Pour the dander filaments into the pot, add water and cook for 10 minutes (you don’t need too much water, as long as there is no dander, because after a while, you will need to pour out and change the water)

6. Filter out the boiled water, add another time and cook for 5~8 minutes. (Actually, this time is not determined, please grasp it at any time. I have cooked it three times, and the total is about 20 minutes. It does not smell too bitter. , It is recommended to retain some bitter taste, which can make the jam have a different taste)

7. When cooking the peel, cut the orange flesh into small pieces, and remove the seeds and cut half of the lemon into small pieces.

8. Then pour into the mixing bucket of the bread machine, pour in the fine sugar, and spoon into the maltose

9. Start bread machine program 15, fancy jam function, time display 1 hour and 20 minutes (I used two jam functions)

10. The jam function ends for the first time, and the jam presents a fluid and slightly thick state.

11. Squeeze in the other half of the lemon juice (this is because it is troublesome to remove the seeds and the lemon flesh, so I used the squeeze for this half without adding the meat) to start the fancy jam function again

12. At this time, first rinse the sealed glass container with jam in boiling water for 10 minutes, disinfect it, and dry it (do not wipe it with a towel or paper towel)

13. After making the jam, use a clean spoon to put the jam into the dried and sterilized glass jar

14. Close the lid tightly and buckle upside down (this can prevent air from entering the bottle and make the bottle vacuum). It is best to store in the refrigerator if you can't finish it at a time

Tips:

The fruits used in homemade jams are based on personal preference. If they are fruits with little water, such as apples, pears, etc., you can add a little water when cooking. They are very sweet when used to spread bread or eat directly with a spoon.



All the details that need to be paid attention to in the production are written in the practice. I think it will be easier to see clearly. Of course, this is just a little personal insight. Everyone’s practice is different. You need to make adjustments according to the actual situation.