Orange jam

1

The orange skin is washed with salt and immersed for 30 minutes。

2

Cut the orange skin off with a sharp cutter, and cut it as thinly as possible。

3

The pot is boiled with a proper amount of water, and the polished orange skin is boiled in the water for two minutes to remove the bitterness。

4

...and remove the fragrance after the skin。

5

Cut off the orange meat。

6

Cooked orange peels and orange nut meat torn up in the kitchen。

7

The better fruit is poured into the stainless steel pan。

8

Add a fine sugar fire to boil。

9

Add squeezed lemonade。

10

Turn the fire slowly and boil, and mix the jam with a spoon until the orange sauce is thickened and the color turns to gold。

11

The glass cans are cleaned early and disinfected with open water, and the made orange jams are placed in the glass cans while the heat is in them, with a tight bottle cover, which is buttoned。

1. Jars for jam must be sterilized by scalding with boiling water beforehand and be free of oil and water; use a clean, dry spoon when scooping it out to eat. 2. When making jam, it is best to use a stainless steel pot or an enamel pot; do not use an iron pot. 3. Lemon juice can adjust the sweetness and sourness, enhance the aroma, promote the release of pectin, and also act as a sterilizer. 4. Inverting the jars after filling them with jam at the end is to help expel air more effectively.