1. Choose high-quality tangerines and wash the skin;
2. Cut the tangerine skin knife into a cross, peel off the orange peel, and save the orange peel for later use;
3. Break the pulp into small pieces and remove the tangerine, intermediate fiber and seeds, and then cut the pulp into small pieces;
4. Remove the bitter taste of orange peel by boiling in water;
5. Rinse the orange peel with cold boiled water, drain and chop;
6. Squeeze the lemon juice for later use, soak the lemon zest in hot water for 3 minutes, change the water 3 times, drain and chop;
7. Put the tangerine pulp, lemon juice, chopped orange peels and rock sugar in a glass bowl and mix them evenly, and seal them with plastic wrap; put them in the refrigerator for 10 to 12 hours, and take them out and stir once every 3 to 4 hours;
8. Chop the lemon zest and seal it with plastic wrap; put it in the refrigerator for 10-12 hours;
9. Wash the jam jar, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the lid of the bottle into the pot, and continue to sterilize for 10 minutes;
10. Take out the drained water, invert the jam jar and set aside;
11. Take it out of the refrigerator, pour it into a copper pot, add the diced lemon zest and heat it over a medium-to-low heat, stirring occasionally;
12. Remove the astringent juice after boiling;
13. Cook until the jam is half concentrated, add lemon zest and cook for 3 minutes, then turn off the heat;
14. Turn off the heat until the jam thickens;
15. Put the sauce into the bottle, close the cap tightly and pour it while it is hot. After 30 minutes, wash the bottle and keep it at room temperature for 3~7 days before putting it in the refrigerator;
Tips:It is necessary to remove the albuginea and peritoneum on the orange petals and the albuginea on the inner side of the orange peel, otherwise the jelly will be very bitter.
