教你做最好吃的橙子果醬，甜度低，帶有來自柑橘果皮的清香Marmalade/Celia's kitchen每週更新食譜

[@watermelonqueen1755]

Just subscribed! Thank you for listing the ingredients in the description ,it’s very useful! I hope your channel will become popular ❤️

[@celiaskitchen8957]

Thank you ☺️🌺

[@judilee4267]

重複的動作如果快轉，或示範一、兩次就好，觀看時比較不會無聊，或一直處在等待下一個步驟中 。

[@jessiechan7662]

請問橙600克是果肉淨重嗎？謝

[@YuqunW]

請問刀去那買的 感覺很好用 謝謝🙏

[@celiaskitchen8957]

這是陶瓷刀，之前集點送的。

[@a0939401929]

請問砂糖可用海藻糖取代嗎？

[@celiaskitchen8957]

我沒有試過，但是感覺應該可以，你可以試試看。

[@tuiyjiorw]

這大概可保存多久呢？

[@celiaskitchen8957]

一个月

[@tuiyjiorw]

@@celiaskitchen8957 謝謝回覆

[@chewkiowkhor318]

不放皮可以吗？

[@celiaskitchen8957]

这样就没有香味了

[@chewkiowkhor318]

@@celiaskitchen8957 原来是这样，谢谢妳的分享。🙏

[@walterknight5282]

Too much sugar

[@Eucalyptus-d3z]

I don’t think there is too much sugar, some recipe use half of the weight of the fruit and they still taste normal. And here only 1/4 is used. Usually the large amount of sugar is used for two purposes, one is to preserve the jam and to lower the sourness of the fruit. If it is for health concerns, that is really nonsense, for u are not going to eat the whole jar of jam at once. If u really care about that little amount of sugar, just ignore me