Orange marmalade ingredients and recipe

Everyone knows that tangerines are delicious fruits, but do you know how to make orange jam ? Let me introduce it to you.

Nutritional Information

Satsuma mandarin orange is a traditional local specialty of Deqing, Guangning and Sihui. It is also a famous and high-quality variety of citrus and was praised by Yangcheng Evening News as "a unique fruit". Satsuma mandarin orange has an oblate shape with a tumor-like protrusion on the top and a sunken navel end. It is orange-yellow in color, thin in the wall and easy to peel. The fruit shape index is 0.78, the weight of a single fruit is 62-86 grams, the edible rate is 71%, the soluble solids content is 11%, and each 100 ml contains 10.55 grams of total sugar and 0.35 grams of fruit acid. The flesh is crisp, juicy, slag-free, and sweet. It is refreshing and intriguing. This product is well-known both at home and abroad. In the 1960s and 1970s, it was sold in large quantities in Southeast Asia and Hong Kong and Macao.

Orange jam ingredients: (two small milk bottles + one small cup)

700g tangerines (about 500g pulp), 150g rock sugar, 1 lemon (about 50g juice), 2 tablespoons syrup.

Orange marmalade recipe

1. Peel the orange, with the skin facing down and the white side facing up, and use a knife to slowly remove the white part. Use about 1/4 of the peel of a 700g orange. Too much peel will make the sauce too bitter.

2. Cut the flesh into two horizontal slices, remove the seeds and set aside. Boil water in a pot, add the cut orange peels, boil and pour out the water. This step is to remove the bitterness of the orange peels. Add a small cup of water to the boiled peels and blend into a puree in a food processor.

3. Put the pulp into the pot, add rock sugar, pour in the orange peel paste, bring to a boil over high heat then continue cooking over low heat.

4. Then squeeze in the lemon juice, stir while cooking until the soup is a little thick, then add two tablespoons of syrup, stir and continue cooking for a while. (I used the leftover invert sugar syrup from making mooncakes to increase the flavor and viscosity of the jam, but you don’t need it if you don’t have it. You can also use maltose instead)