Sweet and sour orange jam
Overview
That's right! This is this kind of sauce. I made an orange sauce and yam puree last year. The contrast between orange and white is quite amazing. Many friends asked me how to make the sauce. It is not difficult to make the sauce, but some friends still failed. This time I will post the detailed steps. Taking advantage of the large quantities of seasonal oranges on the market, I hope everyone can make orange sauce without additives. It can be used to spread bread, make sandwich or even dip steamed buns. You can eat it in all kinds of imaginative ways
Tags
Ingredients
Steps
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Try to choose bigger oranges, otherwise you will cry in the next step, remove the outer skin of the oranges first
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You must be patient in this step to remove the inner skin of the orange, so I urge everyone to choose larger oranges. If those white tendons are not removed, the orange jam will have a bitter taste
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Add sugar and let it sit for half an hour. After half an hour, a lot of water will come out
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There is no need to add additional water, use a stainless steel container or a casserole glass pot to cook oranges, avoid iron pots
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After it boils, lower the heat to medium-low and simmer slowly. The oranges will spread out during the simmering process, so there is no need to puree them. During this period, stir frequently with a spoon to prevent the bottom from being mushy
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It will take about an hour. When the sauce becomes thick, turn off the heat. Let it cool to room temperature and put it into an airtight jar
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After being sealed and refrigerated in the refrigerator, the sauce will become thicker and more viscous
