Orange Marmalade
1.
Scrub the skin of the orange with salt and soak for 30 minutes.
2.
Use a sharp fruit knife to peel off the orange zest, as thin as possible.
3.
Put an appropriate amount of water in the pot and boil, put the peeled orange zest in the water and cook for 2 minutes to remove the bitterness.
4.
.Remove the fascia from the peeled orange.
5.
Cut the orange pulp into pieces.
6.
Put the cooked orange peel and orange pulp into the food processor and smash them.
7.
Pour the better pureed fruit into a stainless steel pan.
8.
Add caster sugar and bring to a boil over high heat.
9.
Add the squeezed lemon juice.
10.
Turn to low heat and simmer slowly, stirring the jam continuously with a spoon, until the orange jam thickens and the color turns golden yellow.
11.
Wash the sealed glass jar in advance, sterilize it with boiling water, put the prepared orange marmalade into the glass jar while it is hot, close the bottle cap tightly and turn it upside down.
Tips:
1. The jam bottle needs to be scalded and disinfected in advance with boiling water, and it is oil-free and water-free. Use a clean and water-free spoon when digging and eating.
2. It is best to use a stainless steel pot or an enamel pot to make jam, not an iron pot.
3. Lemon juice can adjust the sweet and sour taste, increase the aroma, and promote the release of pectin, and can also play a role in sterilization.
4. After the jam is finally filled, the jar is turned upside down to better discharge the air.
