The cranberry jam

According to the Republic's "Choose of the Land": "The citrus produced hundreds of thousands per year. They'll be dismissed from the beginning of the night. Five years (1916) of the country's freezing, which has been decimated, the growers have not yet become forested and their production has been significantly reduced.” Since then, the Japanese invasion forces have committed two acts of aggression and destruction, with heavy losses in citrus production, combined with pest-related disasters, and by the 1940s, the country ' s citrus had declined. After liberation, especially since the reform and opening up of the state, citrus production has grown rapidly. It's called the “cream of citrus”。

Recipe Recommendations

ponkan 1000g
rock sugar 250g
lemon juice 80g
qingshui 400g

sweet and sour
cook
an hour
ordinary

Steps for The cranberry jam

Lemon extraction lemonade is placed in the glass basin and fresh water is added

And then wash the crib and go to the skin

And take out the crumbs

and add ice sugar and pickle 30m

(b) The above-mentioned decorated citrus peel

Remove the internal diaphragm;

Put orange peel in the pot, boil it for three minutes, change the water for three minutes, and remove the bitter smell of orange skin;

Scrap the cooked orange peel into little ding

Clean up jam bottles, retort them in the steam pan, decontaminate them for 20 minutes, remove them and dry them

Pour salted orange meat into the pot;

(a) The small and medium fire boils and extracts the juice (a floating foam);

Add the above-mentioned orange piping

Then lighten the fire and boil it slowly, to a viscous state

(b) Disarm the fire and place the jam in the bottle in reverse for 30 minutes;

After 30 minutes, clean the outside of the bottle and put it in the room temperature for fermentation for three to five days

Lights under, crystals through。