Marmalade

700 grams of oranges

Seasoning: 150g rock sugar, 50g lemon juice, 2 tablespoons syrup.

Material assembly drawing:

Orange jam step 1

Peel the orange, put the peel down and the white side up, and slowly remove the white part with a knife. You can use about 700g 1/4 peel oranges. Too much skin will make the sauce too bitter.

Second step

Cross-cut the pulp twice and remove the seeds by the way. Boil water in a pot, add the cut orange peel to boil, and then pour out the water. This step is to remove the bitter taste of orange peel. Add a small glass of water to the boiled skin and mash it in a cooking machine.

Third step

Put the pulp into the pot, add the crystal sugar, pour in the orange peel mud, and turn to low heat to continue cooking after the fire boils.

Fourth step

Then squeeze in lemon juice, stir while cooking until the soup is a little sticky, add two spoonfuls of syrup, and continue cooking while stirring for a while.

Jam finished product map

Cooking tips

Five main points of homemade jam:

Use seasonal fruits. Fruits can be ripe, but not rotten. Fruit tastes best when cooked in the form of half pulp and half puree. When it is slightly sticky, keep stirring to avoid bottom paste or uneven cooking.

The ratio of fruit (peeled net weight) to sugar is about 3: 1. For sour fruit, sugar can be increased to half of that of fruit, and the types of sugar can be selected at will, such as white sugar, rock sugar and soft candy. Sugar can't be too little, because sugar has high permeability to fruits, which can prevent bacteria from growing, and it is the best natural preservative in itself. Sugar also contributes to the precipitation of fruit pectin, and slow cooking and constant stirring also contribute to the precipitation of fruit pectin. If the fruit pectin does not come out, the viscosity of jam is not enough, which will also affect the taste and storage time.

Homemade jam, without adding any essence, has its own flavor. Only follow such a principle: sweet fruits add acid, and sour fruits add more sugar. For example, sweet and sour fruits such as strawberries, pineapples and hawthorn should be sweetened. For fruits with high sweetness, such as apples and mangoes, besides sugar, lemon juice should be added to enrich the taste of jam. Fruit with high moisture content is boiled directly; If the fruit contains less water, such as apples, peaches, kumquat, hawthorn, etc ... you can add some water.

Enamel, stainless steel pot and copper pot are the best ways to make jam. Aluminum pot can barely make it, and the most unfavorable thing is the iron pot.

The storage of jam is also the most important point: it is best to store jam in glass bottles, clean it thoroughly, and then boil it in water at high temperature 15 minutes or so. After the water is controlled to dry, it can be dried in the oven at low temperature. The finished jam should be bottled while it is hot, and as much as possible. Then steam in the pan immediately 10 minutes. Immediately after turning off the fire, take out the bottle with the lid upside down. After natural cooling, it can be stored in the refrigerator for about 1 month, and it is best to eat within one week after opening the lid. Because homemade jam has no preservatives, you should eat it as soon as possible.

Cuisine characteristics

Oranges can best regulate the greasy and rich nutrition of big fish and meat. As we all know, oranges get angry, so don't eat more. However, orange peel can remove fire and its nutritional value is not lost at all. So, if you happen to have an inexhaustible box of oranges at home, it is the most suitable for making sauce.

Other practices

Marmalade