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1
Select high-quality tangerines and wash the skin; -
2
Cut a cross on the outer skin of a tangerine, peel off the peel, and keep the peel for later use; -
3
Break the pulp into small pieces and remove the orange veins, middle fibers and seeds, then cut the pulp into small pieces; -
4
Remove the bitterness of orange peel by boiling it in water; -
5
Wash the orange peel with cold water, drain and chop; -
6
Squeeze the lemon juice and soak it in hot water for 3 minutes. Change the water three times in total, drain and chop into pieces; -
7
Put tangerine pulp, lemon juice, chopped orange peel and rock sugar in a glass basin, stir evenly, seal with plastic wrap; put it in the refrigerator for 10 to 12 hours. It needs to be taken out and stirred once every 3 to 4 hours; -
8
Chop up the lemon peel and seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours; -
9
Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes; -
10
Take out the drained water, invert the jam bottle, and set aside; -
11
Take it out from the refrigerator, pour it into a copper pot, add diced lemon peel and heat over medium-low heat while stirring occasionally; 
12
Remove the astringent juice after boiling;-
13
Cook until the jam is half concentrated, take it out and use a strainer to filter out the pomace; -
14
Pour the filtered concentrated sauce back into the pot; -
15
Simmer over low heat and add apple jam; -
16
Until the jam thickens, turn off the heat; put the sauce into a bottle, cap the bottle tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and place it aside. Store at room temperature for 3 to 7 days and then refrigerate in the refrigerator;
Tips
It is necessary to remove the white film and orange veins on the orange petals and the white film on the inside of the orange peel, otherwise the jelly will be very bitter.