Ponkan jam
Overview
"Qu County Chronicles" of the Republic of China records: (Citrus) used to produce hundreds of thousands of tons per year. Since the Ming Dynasty, tribute has been paid, and since the late Qing Dynasty, he has been dismissed. In the fifth year of the Republic of China (1916), there was a severe freeze, which caused all the damage. So far, the growers have not yet established forests, and the production has been greatly reduced. Later, the Japanese invaders invaded and destroyed twice, causing serious losses in citrus production. Coupled with pests and diseases, Quzhou's citrus industry had gradually declined by the 1940s. After liberation, especially since the reform and opening up, citrus production in Quzhou has developed rapidly. Quzhou is truly the hometown of citrus.
Tags
Ingredients
Steps
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Squeeze lemon juice into a glass basin and add water;
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Then wash the ponkans and peel them (retain the skin for later use);
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Take out the ponkan pulp;
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Add rock sugar and marinate for 30 minutes;
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Peel the above-mentioned citrus peel;
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Remove the inner white film;
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Place the orange peel in a pot, boil for 3 minutes, change the water and simmer for another 3 minutes to remove the bitter taste of the orange peel;
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Chop the cooked orange peel into small cubes and set aside;
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Clean the jam bottle, place it upside down in a steamer, steam and sterilize it for 20 minutes, take it out and dry it upside down for later use;
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Pour the marinated orange meat into the pot;
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Boil over medium-low heat and remove the astringent juice (rising foam);
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Add the above diced orange peel;
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Then lower the heat and simmer until thick;
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Turn off the heat, put the jam in the bottle and leave it upside down for 30 minutes;
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After inverting for 30 minutes, clean the outer wall of the bottle and leave it at room temperature for 3-5 days to ferment. It is ready to eat!
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Under the light, crystal clear.
