1. Prepare ingredients

2. Boil the jam bottle in boiling water for about 5 minutes, and take it out to dry.

3. Wash the orange with salt, peel off the orange peel, remove the white part inside the orange peel and soak it in salt water for ten minutes.

4. Boil the soaked orange Peaches in boiling water for about 5 minutes, and take it out.

5. Add100g water and 150g rock sugar into the pot and heat until the rock sugar melts.

6. Put most of the orange peel into the melted sugar water, stir-fry until the orange peel is translucent, take it out and cool it.

7. Dip the cooled orange peel into the sugar pile and bottle it.

8. Cut the peeled oranges into small pieces, remove the seeds, and put them into a cooking machine and mash them. If you like sauce with pulp, you can leave some orange meat.

9. Put the puree and pulp in step 8 into the remaining syrup of fried orange peel, add 200ml of water, or soak the remaining orange peel in water, and the taste will be better.

10. After the water volume is reduced by more than half, squeeze the lemon juice into the pot and stir evenly.

1 1. Boil until the water evaporates. When jam is very sticky, it can be taken out of the pot and bottled. You can also add a little honey and mix well.

12. After bottling while it is hot, tighten the bottle cap and cool the bottle upside down. As for the cool place, it can be stored for a long time.