Ingredients: orange 400g, sugar 100g, maltose 80g, salt 15g, a little lemon juice.

Practice: 1, oranges are washed with 10g salt first.

2. Cut the orange in half,

3. Take out the pulp, add sugar and stir well, and let it stand for three hours.

4. Add a little water to the orange peel for three hours.

5. Take out the orange peel soaked in water, add water and 5 grams of salt again and cook for 5 minutes.

6. After taking out, remove the white part and Peaches the orange.

7. Add the cut orange peel, shredded orange pulp and a little water, and cook slowly on low heat.

8. Cook for a while, stir all the parts with a blender for 30 seconds, then pour them back into the pot and add lemon juice.

9. Cook until the jam thickens. Add maltose and stir well.

10, turn off the fire, cool thoroughly and bottle.

Tip: 1, it is recommended to make jam with fruit with more juice.

2. Fruits that can't be eaten at home can be used to make jam.

3. When making jam, the pot must not use an iron pot.

When bottling, the bottle must be completely dry.

5. Homemade jam is more authentic. I suggest you do it yourself.

6. After many treatments, the orange peel has no bitterness and can be safely eaten.

Production materials of osmanthus pear jam (Jianpi Kaiwei recipe, Huatan recipe, Qingre Quhuo recipe);

Material: 600g pear.

Accessories: 5 grams of osmanthus.

Seasoning: lemon juice 15g, maltose 300g.

Practice: 1. Wash and drain the pears, peel and core, cut into small pieces and put them into a blender to make mud for later use;

2. Boil the water in the pot, add stevia and continue to cook for 10 minutes until the water is half;

3. Remove Stevia rebaudiana, then add maltose and cook until it is dissolved;

4. Add the puree and lemon juice and continue to cook on low heat;

5. Stir with a wooden spoon when cooking to avoid burning, and often remove floating foam when cooking;

6. Cook slowly on low heat until the juice thickens;

7. Add osmanthus and cook for 3-5 minutes, then turn off the fire, bottle, cool and refrigerate.

Tips for making osmanthus pear jam: western pears taste soft and sweet, both red and green varieties can be used, or they can be made with the same amount of water pears.