Tangerine jelly

Overview

The tangerine has a clear yellow color and a strong orange aroma. The delicate pulp is added with peel containing tangerine essential oil, which not only enhances the taste and aroma, but also enhances the deliciousness; the jelly is smooth and has a rich orange aroma, which children like very much.

Tags

• dessert
• pickles with soy sauce
• common dishes
• children
• afternoon tea
• jam
• winter recipes
• apple pectin
• lemon peel
• rock sugar
• tangerine peel
• tangerine pulp
• lemon juice

Ingredients

Steps

1. 1 Select high-quality tangerines and wash the skin;

   

2. 2 Make a cross cut on the tangerine peel, peel off the orange peel, and keep the peel for later use;

   

3. 3 Break the pulp into small pieces and remove the veins, middle fibers and seeds, then cut the pulp into small pieces;

   

4. 4 Boil the orange peel in water to remove the bitterness;

   

5. 5 Wash the orange peel with cold water, drain and chop into pieces;

   

6. 6 Squeeze the lemon juice and set aside, soak the lemon peel in hot water for 3 minutes, change the water 3 times in total, drain and chop into pieces;

   

7. 7 Put the tangerine pulp, lemon juice, chopped orange peel and rock sugar in a glass basin and stir evenly, seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours, taking it out and stirring every 3 to 4 hours;

   

8. 8 Chop up the lemon peel and seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours;

   

9. 9 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes;

   

10. 10 Take out the drained water, invert the jam bottle, and set aside;

    

11. 11 Take it out from the refrigerator, pour it into a copper pot, add diced lemon peel and heat over medium-low heat while stirring occasionally;

    

12. 12 Remove the astringent juice after boiling;

    

13. 13 Cook until the jam is half concentrated, take it out and use a strainer to filter out the pomace;

    

14. 14 Pour the filtered concentrated sauce back into the pot;

    

15. 15 Bring to a simmer over low heat and add apple jam;

    

16. 16 Until the jam thickens, turn off the heat; put the sauce into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;