Orange marmalade

Main ingredients: citrus 500g.

Accessories: 500 grams of sugar.

Practice: (1) Boil and sterilize heat-resistant marmalade bottles with lids together, and drain (no water droplets in the bottles).

(2) fresh mandarin oranges washed, cut and become 4 to 6 petals, peeled off the orange peel, scrape the skin with a knife to remove the white skin layer inside the skin, cut the orange peel into a fine filament, immersed in water overnight. Orange capsule petals apart, with scissors to cut off the outer skin to remove the core to remove the tendons, each petal cut into 3 pieces horizontally, the flow of orange juice and orange flesh plus a small amount of water immersed in overnight.

(3) the second day: the first orange peel water boiled to discard the bitter water, and then add water to burn, to be a little soft orange peel, plus orange meat and juice with the boil, burned to the orange peel soft and edible table clothes and then stop burning overnight. Day 3: add sugar, burn again with high heat, stirring with a wooden spoon, so as not to stick to the bottom of the pot.

(4) the final product should be sticky but not thin, shiny. Take a spoonful of jam and put it on a cold plate, if a thin coating appears, the jam is boiled. Bottle while hot, fill each bottle, cool and cover tightly sealed.

Features: flavorful, sweet and sour.