I gathered my very first mandarin orange for this year, with a Sunkist naval orange, and a lemon together. And brewed them into a small cup of yummy golden citrus jam 🍯
Yield: 235g jam
Ingredients
1 large naval orange1 large mandarin orange
1 medium lemon
80~100g raw sugar*
10g rock sugar/golden syrup, optional
* The amount of sugar added depending on the sweetness of the fruits, used as well as your preference.
Directions
1. Wash the skin of the fruits with vegetable & fruit wash to remove any residual pesticides.I collected 140g of orange segments, and 6g of orange peel.
3. Repeat the same procedure for the Mandarin orange.
I collected 125g of orange segments and 9g of orange peel.
4. Cut the lemon into halves, and extract the juice. I collected 30ml of lemon juice.
5. Julienned all the orange peel.
Dice all the orange segments. Keep the cut-size small so the jam would not to be too chunky.
6. Put all the discarded fruit peels, pith and seeds (about 220g) into a pot. And add in about 160ml of water. Heat at low temperature without boiling them. The purpose is to extract the pectin from these parts.
Stop heating when the liquid turns cloudy and slightly thicken.
Filter the mixture and keep the liquid.
7. In a clean pot, add all the diced orange segments, julienned peel, raw sugar, pectin extract,
and lemon juice.
Add in the rock sugar, if you're adding. The rock sugar would give the jam a glossy looks.
I kept the jam in the fridge after it has cooled down 😋
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