Ponkan Jam

Ponkan 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 and simmer for 3 minutes, change the water and simmer 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 the pot;

11. Boil on medium and low heat to remove the astringent juice (bubbly foam);

12. Add the above diced orange peel;

13. Then reduce the heat and simmer until it becomes viscous;

14. Turn off the heat, put the jam in the bottle and invert for 30 minutes;

15. After being inverted for 30 minutes, clean the outer wall of the bottle and leave it at room temperature for 3-5 days to ferment, then it is ready to 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.