Orange jam material: Shatangju: 900g (this is the weight after peeling, which is also useful without peeling); Old rock candy: 200g (my orange is too sour, if the orange itself is sweet, then 150g is about the same); Syrup: 2 tablespoons (I use invert syrup, which is used to make moon cakes). Practice: 1. Peel oranges. After washing, the peel is facing down, and the white part of the peel is carefully removed with a knife, about a quarter. 2. Cut the pulp in half and pick out the core. 3: Boil the water in the pot, add the cut orange peel to boil, and then pour out the water. Add a small glass of water to the boiled skin and mash it in a cooking machine. (In this step, you can also mash garlic with a stone mortar. My mother's cooking machine broke down, so I hit it with a stone mortar. -) 4. Put the pulp into the pot, add the crystal sugar, pour the orange peel mud, and pour the right amount of water (I put about the amount of the middle part of the orange in the pot). After the fire boils, turn to low heat and continue to cook. 5. Stir while cooking until the soup is a little sticky, add two spoonfuls of syrup and continue cooking for a while while stirring. When making moon cakes, I can use maltose instead of the remaining invert syrup. ) honey orange tea production steps: 1-5 After the above steps are completed, put the cold jam and pour the honey (it doesn't matter if I put too much, it will probably pour about 600 g ~ 800 g, no matter how much. ) after mixing evenly, it will be OK. The taste is not worse than that sold outside. It tastes great.