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, middle fiber and seeds, and then cut the pulp into small pieces
4. Boiling in water to remove the bitterness of orange peel
5. Wash the orange peel with cold 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. Chopped lemon zest, sealed with plastic wrap; put in the refrigerator for 10-12 hours
9. Wash the jam jar, put it into the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes
10. Take out the drained water, invert the jam jar, set aside
11. Take it out from the refrigerator, pour it into a copper pot, add the diced lemon zest and heat over a medium-to-low heat, stirring occasionally
12. Remove the astringent juice after boiling
13. Cook until the jam is half concentrated, remove with a strainer, and filter out the pomace
14. Pour the filtered concentrated sauce back into the pot
15. Simmer on low heat, add apple jam
16. Turn off the heat until the jam thickens; put the sauce into the bottle, close the cap and pour it while it is hot, pour it for 30 minutes, wash the bottle, leave it at room temperature for 3~7 days before putting it in the refrigerator refrigeration
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
