You can make marmalade

Marmalade

700g of oranges

Seasoning:150g of icing sugar, 50g of lemon juice, 2 tablespoons of sugar syrup

Ingredients collection picture:

Marmalade Step 1

Peel the oranges, put the outer skin side down and the white side up, and use a knife to slowly remove the white part without. Use about 1/4 of the peel from 700g of oranges. If you use too much peel, the sauce will be too bitter

Step 2

Cut the flesh across the grain, remove the seeds and set aside. Boil water in a pot, add the chopped orange peels and bring to a boil, then pour off the water, this step is to remove the bitterness of the peels. Add a small cup of water to the boiled peel and puree it in the cooker

Step 3

Put the pulp in a saucepan, add the icing sugar, pour in the pureed orange peel, bring to a boil over high heat, then reduce the heat to low and continue to cook

Step 4

Squeeze in the lemon juice, stirring as it cooks, and add two tablespoons of syrup, stirring and continuing to cook for a short while

Orange Marmalade Finished Picture

Cooking Tips

5 Key Points for Homemade Marmalade:

Use seasonal fruits, which can be ripe, but not rotten. Fruit simmered in the form of half pulp and half puree gives the best flavor. Simmer to slightly thick, to have been constantly stirring, so as not to paste the bottom, or boil uneven

Fruit (peeled net weight) and sugar ratio of about 3:1, for sour fruit, sugar can be increased to the fruit of half the amount of sugar to choose the type of random, available sugar, rock sugar, white sugar, etc.. Sugar can not be too little, because sugar in the process of simmering with the fruit, for the fruit of the high permeability can prevent bacterial growth, it itself is the best natural preservatives. Sugar also helps the precipitation of fruit pectin, and small fire and slow simmering and constantly stirring also helps the precipitation of fruit pectin. If the fruit pectin does not come out, the jam will not be thick enough, which will also affect the taste and storage time

Homemade jam, without adding any flavor, the taste of their own grasp. Only follow this principle: sweet fruits with acid, acid fruits with more sugar. For example: strawberries, pineapple, hawthorn, such as sweet and sour fruit, to add more sugar. And like apples, mangoes and other sweet fruits, in addition to adding sugar, you need to add lemon juice to enrich the taste of the jam. Fruits with large water content should be boiled directly; fruits with small water content, such as apples, peaches, kumquats, hawthorns... can be added with water in moderation. You can add water in moderation

Boiling jam to enamel, stainless steel pot, copper pot is best. Aluminum pot can barely, the most inappropriate is the iron pot

Storage of jam, but also the most important point: storage of jam in glass jars is the best, to be thoroughly cleaned, and then high-temperature water boiled for about 15 minutes, after controlling the dry water, can be put in the oven at a low temperature drying. The finished jam should be bottled while it is still hot and filled as full as possible. Then immediately on the pot to steam for another 10 minutes, turn off the heat and immediately take out the lid tightly inverted bottle. After cooling naturally, put it in the refrigerator, it can be kept for about 1 month, and it is best to eat it within a week after opening the lid. Because homemade jam has no preservatives, so it is better to eat as soon as possible

Dish Features

Tangerine is the most adjustable to the grease of large fish and meat, rich in nutrients. As we all know, oranges are on fire and should not be eaten more. Tangerine peel, however, can remove fire, and its nutritional value is not at all inferior to that of oranges. So, if you also happen to have a box of uneaten oranges at home, then it's best to use them to make the sauce

Other practices

Orange sauce