1.
年柑去籽，保留一絲一絲的白絡（白絡富含果膠和其他各種營養），加150g的水打成果汁，之後再加500g的水。
2.
年柑汁偏甜不酸，加入檸檬汁能夠改善風味。年柑皮和檸檬皮也不要浪費，切絲加進去吧。年柑皮富含果膠，果膠能夠讓果醬成型，而檸檬皮主要是因為它的香氣。
3.
果汁加果皮浸泡30分鐘，期間把罐子用熱水殺一下菌。
4.
果汁用大火煮40分鐘，期間每15分鐘攪動一次。40分鐘只是個參考，煮到稍微變濃稠就好，表示果膠已經釋出。
5.
果皮果渣過篩出來，加入白糖，繼續大火煮。有溫度計可以量一下，煮到110°C馬上關火即可。沒有溫度計，你可以根據視頻中的做法測試一下，或者聞到焦糖味即可熄火。果醬含有天然果膠，冷卻後還會凝固成型。
1.
Remove the seeds from the mandarin oranges, keep a little bit of white things (it is rich in pectin and other nutrients), add 150g of water to make juice, and then add another 500g of water.
2.
The juice is sweet but not sour. Adding lemon juice can improve the flavor. Don't waste the zest, just shred them and add them. The orange zest is rich in pectin, which curd the jam, while the lemon zest is mainly for its aroma.
3.
Soak the juice and zest for 30 minutes, during which time sterilize the jar with hot water.
4.
Cook the juice over high heat for 40 minutes, stirring every 15 minutes. 40 minutes is just a reference, cook until slightly thickened, indicating that the pectin has been released.
5.
Sift out the zest and fresh, add sugar and continue to boil over high heat. You can measure it with a thermometer and turn off the heat immediately when it reaches 110°C. There is no thermometer, you can test it according to the practice in the video, or smell the caramel and turn off the heat. Jam contains natural pectin, which solidifies into shape when cooled.
