Crystal clear sweetness [Orange Lemon Sauce]

Overview

How to cook Crystal clear sweetness [Orange Lemon Sauce] at home

Tags

• dessert
• jam
• awakening of insects
• promotes blood circulation and removes blood stasis
• fine sugar:
• fresh lemon:
• maltose:
• orange:
• salt

Ingredients

Steps

1. 1 First, wash the orange and lemon skins with salt for 1 to 2 minutes to soften the skins and remove the wax on the skins

   

2. 2 Rinse the salted oranges and lemons together with running water

   

3. 3 First take an orange peel, remove the white part of the peel (you can boil it for 10 minutes and then remove the white part) and then cut into thin strips

   

4. 4 Take another orange and peel off the zest (in order to make the zest taste better in the jam, I used one to cut into thin strips and one to peel the zest for cooking. If you find it troublesome, you can just use one method. This is a personal opinion)

   

5. 5 Pour the fine shreds of skin scraps into the pot together, add water and cook for 10 minutes (you don’t need too much water, just enough to cover the skin scraps, because you need to pour out the water after cooking for a while)

   

6. 6 Drain the boiled water, then add fresh water and cook for 5 to 8 minutes (actually, this time is not determined, so you can control it at any time. I cooked it three times in total, which probably adds up to about 20 minutes. It doesn’t smell too bitter. It is recommended to retain some bitter taste to make the jam have a unique taste)

   

7. 7 When cooking the peel, you can cut the orange flesh into small pieces, remove the seeds from half of the lemon and cut into small pieces

   

8. 8 Then pour it into the mixing barrel of the bread machine, pour in the fine sugar, and spoon in the maltose

   

9. 9 Start bread machine program 15, fancy jam function, time display is 1 hour and 20 minutes (I used two jam functions)

   

10. 10 The first jam function ends, and the jam is in a flowing and slightly thick state

    

11. 11 Squeeze in the juice from the other half of the lemon (it’s troublesome to remove the seeds and flesh from the lemon, so I squeezed the juice out of the other half without adding the flesh) and start the fancy jam function again

    

12. 12 At this time, first rinse the sealed glass container containing the jam with boiling water and soak it for 10 minutes, disinfect it, and dry it (do not wipe it with a towel or paper towel)

    

13. 13 After making the jam, use a clean spoon to put the jam into a dry and sterilized glass jar

    

14. 14 Close the lid tightly and turn it upside down (this will prevent air from entering and creating a vacuum inside the bottle). If you cannot finish it at one time, it is best to store it in the refrigerator