Method for making wampee jam

There are two kinds of wampee on the market, one is seedless and sweet, and the other is seedless and slightly sour. I choose the slightly sour one because the fragrance is strong, and those who like sweet mouth can choose seedless.

Huangpi is more attractive to insects, so it is necessary to use pesticides to keep the yield, so cleaning is a very important step. First, wash the wampee with clear water, add flour and knead it repeatedly, clean the impurities on the surface of the wampee, wash it with clear water again, and finally soak it in salt water for half an hour, changing the water twice.

Saline the washed yellow skin for three hours, and then rinse it with clear water.

Remove the stone and crude fiber, leaving the pulp and one third of the peel. The reason why only a part of the peel is left is that the peel of sour yellow peel is bitter, which can retain the flavor of yellow peel and ensure a better taste.

Mash all the peels and pulp in a cooking machine.

Put the thick soup into a pot and bring it to a boil. Add some sugar and keep stirring until the puree becomes sticky and mushy.