Stewed lemon with tangerine peel and dried plum
Recipe uploaded by Cloudy
- Prep Time: 1 hour
- Cook Time: 12 hours
Stewed lemon with tangerine peel and dried plum
Recipe uploaded by Cloudy
Directions
- Soak the dried tangerine peel in water for an hour.
- Put Sunkist® lemons in hot water and leave it for 2 minutes.
- Take lemons out from the water, pat them dry and rub the lemon skin with salt. Then wash with running water.
- Slice the lemons up for later use.
- Scrape off the thin white layer on the dried tangerine peel and shred it.
- Shred the salted plum.
- Break the rock sugar into small pieces.
- Prepare a stew pot. First, put a layer of lemon, and then a layer of rock sugar, shredded dried tangerine peel and salted plum. Repeat until all ingredients are used up.
- Prepare a large pot and put the stew pot inside, water should reach the mid-level of the stew pot. Use medium heat until the water boils, then lower the heat to stew for 12-15 hours (induction cooker can be used to replace gas cooker to save energy).
- While stewing, sterilize the canning jars by putting them in boiling water.
- Put the stewed lemon in the canning jars, make sure it is completely cooled before refrigerating. Refrigerated stewed lemon can be kept for a month.
- Take 1-2 teaspoons of stewed lemon and add hot water to consume.
