Mandarin Orange Jelly

Select high-quality mandarins and wash the outer skin;

Cut a cross on the tangerine peel with a knife, peel off the tangerine skin, and keep the peel for later use;

Tear the pulp into small segments and remove the membrane, central fibers, and seeds, then cut the pulp into small pieces;

Use the boiling water method to remove the bitterness of orange peel;

Wash the tangerine peel with cooled boiled water, drain, and chop it finely;

Juice the lemons and set aside, and soak the lemon peel in hot water for 3 minutes, changing the water 3 times in total, then drain and chop.

Place the tangerine pulp, lemon juice, chopped orange peel pieces, and rock sugar in a glass bowl and stir evenly. Cover with plastic wrap; put it in the refrigerator for 10-12 hours, stirring once every 3-4 hours.

Chopped lemon peel, wrapped well with plastic wrap; put it in the refrigerator for 10-12 hours;

Clean the jam jars, place them in a pot, add water to cover the jars, boil for 10 minutes, turn off the heat, put the lids into the pot, and continue sterilizing for 10 minutes.

Take out and drain the water, turn the jam jar upside down, and set aside;

Take it out of the refrigerator, pour it into a copper pot, add diced lemon peel, and heat over medium-low heat while stirring occasionally;

After boiling, remove the astringent juice;

Cook until the jam is reduced by half, then remove it using a sieve to strain out the fruit residue;

Pour the filtered concentrated sauce back into the pan;

Simmer over low heat, adding apple jam;

Cook until the jam thickens, then turn off the heat; pour the sauce into bottles, tighten the lids, and invert while hot. After inverting for 30 minutes, clean the bottle surfaces, leave at room temperature for 3–7 days, and then store in the refrigerator.