You can make marmalade

Marmalade

7g of oranges

Seasoning: 15g of crystal sugar, 5g of lemon juice and 2 tablespoons of syrup

Material assembly diagram:

Marmalade Step 1

Peel the oranges, with the skin facing down and the white side facing up, and slowly remove the white part with a knife. About 1/4 peel of 7g orange is enough. Too much skin will make the sauce too bitter

Step 2

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

Step 3

Put the pulp in the pot, add crystal sugar, pour in the orange peel paste, turn to low heat and continue to cook

Step 4

Then squeeze in the lemon juice, stir until the soup is sticky, add two tablespoons of syrup, and continue to cook for a short time while stirring.

Finished orange jam

. Fruit tastes best when cooked in the form of half pulp and half puree. When it is slightly sticky, it should be stirred constantly, so as not to paste the bottom or cook unevenly

The ratio of fruit (peeled net weight) to sugar is about 3: 1. For sour fruit, the sugar can be increased to half of the fruit, and the types of sugar can be selected at will, such as white sugar, rock sugar and soft sugar. Sugar should not be too little, because the high penetration of sugar into fruit 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 with small fire and constant stirring also contribute to the precipitation of fruit pectin. If the fruit pectin does not come out, the viscosity of the jam is not enough, which will also affect the taste and storage time < P > Self-made jam, without adding any essence, has its own taste. Only follow such a principle: sweet fruit with acid, sour fruit with 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. Fruits with high moisture content are directly boiled; If the water content of fruits is low, such as apples, peaches, kumquat and hawthorn ... you can add a proper amount of water < P > to boil jam with enamel, and stainless steel pot and copper pots are the best. Aluminum pot can barely do it, and the most unfavorable thing is the storage of jam in iron pot

, which is also the most important point: glass bottles are the best for storing jam, which should be thoroughly cleaned, then boiled in water at high temperature for about 15 minutes, and then dried in the oven at low temperature after the water is controlled to dry. The finished jam should be bottled while it is hot and filled as much as possible. Then immediately put it on the pot and steam it for another 1 minutes. Immediately after turning off the fire, take out the fastening cover and invert the bottle. After natural cooling, put it in the refrigerator for about 1 month, and it is best to eat it within one week after opening the lid. Because there is no preservative in homemade jam, it is better to eat

dish features

oranges as soon as possible, which can best adjust the greasiness of big fish and meat and is rich in nutrition. 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's the best way to make sauce.

Other methods

Orange sauce.