Kumquat lemon stewed with rock sugar

Overview

When kumquat lemons are stewed with tangerine peel and rock sugar, not a drop of water is added. The water comes entirely from kumquats and lemons. Simmer slowly for more than 8 hours, during which time you can do other things. After stewing, put it into a clean bottle. When you want to drink, scoop some out and put it in a cup. Pour in water and mix well before drinking. Now that summer is here, add ice water. It is sour and sweet. It feels better when you drink it. If you want to make it like jam, put it in a food processor and smooth it before bottling it. It can be spread on bread or biscuits and eaten together for a unique flavor!

Tags

• dessert
• jam
• 10-year-old tangerine peel
• kumquat
• lemon
• rock sugar

Ingredients

Steps

1. 1 Prepare the ingredients, cut the kumquats and lemons, remove the seeds and slice them; soak the tangerine peel in advance and cut into shreds

   

2. 2 Take a portable slow cooker, add appropriate amounts of kumquats, lemons, and tangerine peels, and sprinkle a layer on the bottom

   

3. 3 Sprinkle another layer of rock sugar

   

4. 4 Layer by layer until all the ingredients are put in

   

5. 5 Adjust the slow cooker to low heat, cover and simmer for more than 8 hours,

   

6. 6 Open the lid halfway and stir evenly

   

7. 7 Stew all the ingredients until they are as brown as tangerine peel, then turn off the heat, let cool and store in a clean bottle, ready to drink with water