蜜橘果酱

2024-06-13 14:59:01 111

蜜橘果酱
黄澄通透,橘香浓郁的蜜橘,细腻的果肉中加入了含有蜜桔精油的果皮,不仅提升口感及香气,更让美味晋级!

Details of ingredients

  • 蜜桔果肉600g
  • 柠檬汁50g
  • 冰糖400g
  • 蜜桔果皮60g
  • 柠檬皮5g

Technique

  • 难度初级
  • 工艺
  • 口味酸甜
  • 时间三小时

Steps to make 蜜橘果酱

  • 1.选取优质的蜜橘,洗净外皮;
  • 2.将蜜桔外皮刀割一个十字口,剥去橘子皮,橘皮留着备用;
  • 3.将果肉掰成小瓣并去掉橘络、中间纤维、籽,再将果肉切成小块;
  • 4.用水煮法去除橘皮的苦味;
  • 5.用凉开水洗净橘皮后沥干切碎;
  • 6.将柠檬榨汁备用,并将柠檬皮浸泡在热水中3分钟,共需换水3次,沥干后切碎;
  • 7.将蜜桔果肉、柠檬汁、切碎橘子皮丁与冰糖放在玻璃盆中搅拌均匀,用保鲜膜封好;放进冰箱10~12小时,每过3~4小时需取出来搅拌一次;
  • 8.切碎的柠檬皮丁,用保鲜膜封好;放进冰箱10~12小时;
  • 9.将果酱瓶洗净,放入锅中,加水摸过瓶子,煮沸10分钟,关火后将瓶盖放入锅中,继续消毒10分钟;
  • 10.取出沥干水,倒扣果酱瓶,备用;
  • 11.自冰箱取出,倒入铜锅内,加入柠檬皮丁以中小火加热并不时搅拌;
  • 12.煮沸后将涩汁去除;
  • 13.煮至果酱浓缩一半,加入柠檬皮再煮3分钟即关火;
  • 14.直到果酱变浓稠,即关火;
  • 15.将酱汁装进瓶内,盖紧瓶盖后趁热倒扣,倒扣30分钟后洗净瓶身,置于室温3~7天再放入冰箱中冷藏;
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