1. First, peel the oranges.
2. Also remove the white skin of the film inside (if you don't remove it, it will have a bitter and astringent taste). Then pour the sugar in, mix well, seal with plastic wrap, and let it sit for 3 hours or overnight. (Place in refrigerator or room temperature not higher than 20 degrees)
3. Pour the oranges into a thick-bottomed milk pot and boil on high heat
4. After boiling, turn on a small fire and stir continuously during the period to avoid sticking to the pan.
5. There will be a layer of scum on the epidermis, which needs to be removed with a spoon.
6. Boil until shiny and turn off the heat when the moisture is fast-drying.
7. This is the effect after cooling. I prefer the thicker one. If you don't like the thicker one, you can cook it for a while.
8. Finished, the viscous jam can be stored in the refrigerator for about half a year without deterioration, but it is better to eat it as soon as possible, after all, this does not add any additives.
Tips:Be sure to stir the bottom of the pot during the cooking process and not stir too fast.
