A lot of fruits can be made into jams. If I want to choose the one I like the most, then I should choose marmalade, which is orange sauce. The term Marmalade refers to jams made with citrus fruits. In addition to oranges, lemons and grapefruits are also used, or several citrus fruits are mixed together. In fact, in terms of practice and texture, orange sauce is more inclined to fruit gel, which is very different from other jams. Most jams, such as strawberry jam (see here), use whole fruit, add sugar to concentrate and condense. The orange sauce is only made with juice and peel, and the finished product is translucent gel. The orange peel is evenly suspended inside. The white film and meridian coated with the orange pulp and the seeds, these inedible parts also play a role in adding flavor to the jam, and participate in the process of making the jam. More importantly, most of the pectin, which plays a decisive role in the coagulation of jam, comes from these parts. For the introduction of pectin, my previous "Handmade Homemade Jam Raiders" article has been written in great detail. Some principles and precautions in the process of making jams are also fully described. As I have written, making jam is a scientific experiment. The added materials and every step must be based on the evidence to make the perfect jam. The orange jam is more cumbersome than the other jams, but it is also a delicious source. The British love orange sauce and especially like seville orange. This kind of orange is bitter and sour. When the fruit is hard to swallow, it is a bitter and rich flavor. It's just that bitter orange is seasonal, and it's only a short time to go public every year, so most of the orange sauce I make is made with ordinary orange. Although the orange sauce is not as rich as the bitter orange, it is sweet and sour, and the fragrance is pleasant. It is also very flattering. In the morning, bake the toast, apply a thin layer of butter, and dig a large spoonful of orange sauce. The simple breakfast can also bring full happiness.
Make a cross scratch on the orange, peel off the orange peel in four portions, and cut the orange pulp into large pieces for use.
Dip the orange peel into water, boil the water for 2 or 3 minutes, remove the shower and drain.
Take a stainless steel spoon and scrape off the white crucible in the cooked orange peel. Don't scrape it too clean. Then cut and wait
Cut the lemon peel with a paring knife, cut into filaments, and cut the lemon flesh
Put the orange pulp into the blender, pour 500ml of water, and beat the fruit at high speed.
Find a gauze bag on the sifter, put a large bowl underneath, pour the pulp into the gauze bag, separate the juice and pomace
Put the gauze bag with the pomace together, put it in the deep pot with the juice, pour 1.7L of water, and pour the orange peel into it.
Pour the lemon peel into it and squeeze the lemon juice into the pot.
Soak the mixture in the pan for half a day or overnight
After soaking, put the pot on the stove, turn it on, simmer on low heat, cover and cook for 30-60 minutes, until the orange peel is completely soft.
Remove the gauze bag containing the pomace, cool it until it is not hot, squeeze it by hand, squeeze the pomace as much as possible
Add white sugar, boil over high heat, continue to cook for about half an hour, keep boiling
Wash the bottles, caps and clips that are ready to be used for jam, all in a large pot and add boiling water from the bottle. Cook for 15 minutes on low heat. Do not directly touch the bottom of the bottle, you can use the steaming rack to separate
If there is a thermometer, measure it with a thermometer. When the temperature reaches 105 degrees, turn off the fire. If you don't have a thermometer, put a plate in the refrigerator freezer in advance, take a small spoonful of jam and drop it on a cold plate. Wait a moment to condense.
Dip the boiled jam and remove the froth. Pour the boiled bottle out with a clip and drain the water. Fill the jam hot. Stop at the mouth of the bottle and close the bottle. Gently tighten the cap.
Put a clean towel on the bottom of a large deep pot, put the jam in the bottle, fill the top of the bottle with boiling water, and cook for about 15 minutes on medium heat.
Remove the jam, tighten the cap again after a little cold, and put the bottle upside down.
When the jam is cooled to lukewarm, then the bottle is coming over and thoroughly cooled. Store in a cool and dark place. It can be kept for one year without opening the bottle. It needs to be refrigerated after opening.
1. Be careful when peeling off the orange peel and shaving the white scorpion. Try to keep the orange peel intact and easy to shred. 2. Don’t be too clean, the orange jam with no bitterness will be too dull. 3. Orange peel shreds can be thick and thin, all based on personal preference 4. Lemons are not necessarily added, only oranges can be used. 5. Soak the orange peel and pomace together in the juice to help soften the orange peel and precipitate the pectin. 6. The amount of water and sugar added will affect whether the final jam can be successfully condensed. Please do not increase or decrease at will. 7. Use a bigger, deeper pot to cook the jam to prevent the overflow pot 8. Use a plate to test if the jam has reached the condensate point. Always turn off the fire to prevent overcooking. If it can't be condensed, fire it for another 5 minutes and test again until it can condense. 9. Finally, after the jam is bottled, firstly heat the bottle and then cool it until it is warm and then come back, so that the orange peel can be evenly distributed in the jam.