Lemon Preserves Made using traditional secret recipes and finely processed fresh fruit. It has a balanced sweet and sour taste, is refreshing, sweet but not greasy, and has a rich fruity aroma. Lemon preserves are made by processing the raw materials, boiling them with sugar, and then drying them. They are brown, golden yellow, or amber in color, bright and transparent, dry on the surface, slightly sticky, and have a water content of less than 20%. A small amount of salt and sugar can be added during the processing of lemon preserves to prevent bacterial growth.

　　The production methods of lemon preserves can be basically divided into two types: the single-boil method. This method is mainly used for processing fruits with low water content, large intercellular gaps, and loose tissue structure, such as apples and dates. The specific cooking and soaking time should be determined according to different fruit varieties. The multiple-boil method is suitable for fruits with high water content, thick cells, dense tissue structure, and fruits that are easily eroded during the boiling process. If such fruits are boiled and soaked in one go, not only will the sugar liquid be difficult to penetrate into the fruit, but they are also easily overcooked, or even cooked into fruit paste. Therefore, they need to be boiled multiple times. Lemon preserves are processed using a multiple-boiling method. Some pears are not easy to cook, but because of their high water content, sugar is difficult to penetrate into the pear. During the boiling process, a large amount of water in the fruit seeps out under the soaking of the sugar liquid, diluting the sugar concentration. If the cooking time is extended, the cost will inevitably increase. Therefore, the multiple-boiling method is generally used. Repeated boiling can also cause the protoplasm of the protein cells in the fruit to coagulate under heat, resulting in better permeability. It can also destroy various enzymes in the fruit through heat, which helps prevent tannin oxidation browning and maintain the fresh color of the preserves.

　　When the lemon preserves are sufficiently ripe and the pit can be separated from the flesh, they are immediately harvested and sent to the factory for processing. The fresh lemons are pitted and cut into two halves, boiled in a sugar solution, or the sugar-soaked liquid is removed using a vacuum compressor to remove the moisture inside the fruit. Unlike the traditional method of making lemon preserves, the sugar-based lemon preserves are lemon-preserve-shaped, with a sugar content of over 70-75%, and the surface of the lemon preserves is sticky. Process flow (traditional preserves) Raw material selection Fresh fruit processing Pre-treatment (including peeling, pitting, cutting, and sulfur fumigation, etc.).

　　The lemon preserves are pitted and cut into two halves, boiled in a sugar solution, or the sugar-soaked liquid is removed using a vacuum compressor to remove the moisture inside the fruit. Unlike traditional preserve production methods, the new process can produce "fresh and fragrant lemon preserves" and "low-sugar lemon preserves".