It’s not difficult to pick up the jam, but it takes a lot of patience, especially the juicy fruit like orange. It took me two hours to make the orange from the juice into a thick jam. After half an hour, I need to keep stirring and stir my hands. But when I see the golden jam in the bottle, I feel very good. It seems that I have put the autumn that is about to pass into the bottle.
Peel the orange into small flaps and remove the white oranges as much as possible. (The orange juice is more than the orange sauce will be bitter)
Put the orange into the cooking machine and juice it
Pour the orange juice into the pan and cook over high heat. Stir frequently. (Use aluminum pan or casserole, do not use iron pan)
After cooking until it is slightly thick, add rock sugar according to the taste, continue to cook on low heat, and continue to stir. (This time must be constantly stirred, otherwise it is easy to paste the bottom, and it is best to wear gloves when mixing, jam is easy to splash and burn)
The traces of the jam are not easily disappeared. (It will be thicker after it is cold)