The Instant Marmalade (unsweetened Citrus Marmalade) is Easy and Delicious

The Instant Marmalade (unsweetened Citrus Marmalade) is Easy and Delicious

1. The size of the fruits to be used varies from person to person. The quantity given in the recipe is for reference only and is based on weight. The amount of sweet citrus can be more, and the lemon can be slightly less. The final product just filled a 500ml jam jar. If you can't finish it in a month, you can make it by half. Want to keep longer, lemon increased to 420g, but then the sour taste will be stronger. Sterilize and dry the glass jam jar for later use.

2. Rinse all fruits with running water. We use orange and lemon peels (Shiranui's peel has a lighter aroma). It is best to use organically grown varieties, which are more assured to eat. Use a fruit and vegetable cleaner to carefully clean the peels of oranges and lemons, or put some baking soda in water, soak for 15 minutes, and scrub after soaking. The peels of the washed oranges and lemons are a bit harsh and rough to the touch.

3. Wash the oranges and lemons, wipe off the water and set aside.

4. Take out the peeling knife to peel the peel and show off your apple peeling skills! The time has come! Just like peeling an apple, the thinner the better, it doesn't matter if you bring in a little white part. The less white part the better, the bitterness is stronger, we don't have so much sugar to neutralize the bitterness.

5. Four oranges peeled.

6. Boil a pot of water, add orange zest and lemon zest after boiling, cook for three minutes, turn off the heat, remove and set aside. Blanching can remove the astringency. Long blanching time will lose the aroma.

7. Peel oranges, lemons, and Shiranui. If there are seeds, remove them. The thin film on the surface of the pulp of orange and Shiranui is retained, and the white meridian should also be retained; only the pulp of lemon is taken.

8. Put the pulp of Shiranui and oranges into the food processor, then put the peels, and put lemon pulp on the top. The film on the surface of the lemon pulp is removed.

9. The order is shown in the figure, it exceeds the maximum capacity, but it does not matter if the lid is tightly closed. If your cooking machine is relatively small, you can divide it twice. If the power is not enough, cut the oranges into small pieces and beat them.

10. I used the full juice mode of the wall breaker for one minute. Without the wall breaker, I used the food processor for 30 seconds at medium speed-60 seconds at high speed-30 seconds at medium speed. High speed helps release more pectin. The taste is also more delicate. As soon as I opened the lid, the rich orange aroma came over my face, just like the taste of my favorite orange powder when I was a child, too fragrant.

11. Pour the juice into the pot, cover the pot, and cook for ten minutes on high heat. Don't worry, this is not bean paste and will not stick to the pot. Open the lid and stir if you don't feel relieved. Be careful of hot juice splashes.

12. Turn to low heat and open the lid. The juice has become viscous. Use a spatula or spatula to stir fry. Continue to cook without covering the lid.

13. After another five minutes, the jam became thick and thick, and the heating continued.

14. If you like the paste-like sauce, you need to boil it to this level, and the jam on the shovel will fall on the surface of the liquid and will not disappear. Turn off the heat and put it in a jam jar. Put the lid on, let it cool, and put it in the refrigerator.

15. The jam that has been refrigerated overnight has become Marmalade. It melts in the mouth and is rich and mellow. The fragrant peel oil and the sweet pulp are perfectly combined.

16. Always use a clean spoon without water and oil every time you eat. It is better to sterilize it. It does not matter if the jam is sealed and refrigerated for one month. On this basis, you can use any sweet citrus fruits you like to make, multiple varieties, richer aroma levels, do it quickly, you deserve Marmalade!

Tips:

1. Sugar-free citrus sauce must be ripe and sweet. In this recipe, it is best not to use sour varieties, such as Egyptian oranges, summer oranges, and grapefruits. The fruit ratio is roughly 3/4 sweet citrus + 1/4 lemon. If you want to keep it longer, the lemon ratio will be increased to 1/3, but the sourness will be stronger.
2. The lemon peel increases the aroma level. Don't use the skin on the surface of the lemon pulp, which is more bitter.
3. Thin the orange zest as much as possible, and bring in as little white part as possible.
4. Blanch the peel for 2-3 minutes. The effect of removing astringency is not good when the time is short, and the aroma of the peel will be lost when it is long.
5. If your cooking machine has insufficient power, please cut the pulp and peel into small pieces, but it is best not to add water.
6. Be careful when the juice splashes hot when boiling jam.