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How to make hassaku jam 八朔ジャム
It is how to make hassaku of jam.
八朔＝はっさく＝Hassaku＝Hassaku orange (Citrus hassaku)
Hassaku ⇒ sugar content 10-13 degrees Acidity 0.202%
I do not know by looking up the pectin content of hassaku ...
Hassaku is a hybrid of pomelos,
We examined the pectin content of Pomelo
Pomelos pulp and peel, citron pulp. 2.00 to 2.99 percent.
☆Ingredient☆
Hassaku
45% of the actual weight of the hassaku・・granulated sugar
One lemon
(One lemon slice 2% of the lemon juice of the weight of the hassaku)
How to make a failed not hassaku jam
◇Peel of hassaku.
Remove the fruit.
Because the finer and fruit are boiled, it is may not be small.
Species of hassaku is set aside because it uses later.
◇Measure the weight of the fruit of hassaku.
◇Metering the amount of 45% of the sugar of the weight of the fruit of hassaku.
This time, the fruit of hassaku is now 398g.
Quantity of sugar will be 180g.
◇Sugar is added in three.
First prepare the sugar 1/3.
This time, to provide a third of the 60g of 180g.
◇Put the lemon and the sugar 1/3 hassaku enamel pot.
◇It let soften for about 6 hours to juice comes out in the osmotic pressure.
◇I have passed 6 hours.
Juice of hassaku has come out a little.
◇Sugar is put in twice on the way to go boiled down.
By weighing the remaining sugar, keep the half.
Two 60g of sugar this time, leave divided into container.
◇The lemon juice to prepare a 2% of the weight of the fruit of the hassaku.
This time, we prepared a 2% 8g of 398g.
◇About 10 species of hassaku are placed in a tea pack.
◇Put the seeds in enamel pot, put on high heat.
(Please note that the enamel pot is also weak to sudden temperature changes.)
◇Put the bottle to put the jam in a pot.
It applied to the fire to put plenty of water in a pot.
After boiling, boil for about 5 minutes.
The lid is boiling about two minutes.
Remove the bottle and the lid from the hot water, to dry naturally.
◇To medium heat boils, add the first sugar.
Set the kitchen timer for 10 minutes.
Well mix.
◇When after 10 minutes, adding a second round of sugar.
Set the kitchen timer to 4 minutes.
Well mix.
◇After 4 minutes, removed a lemon and seeds from the pan.
Mix well by the addition of lemon juice.
Set the kitchen timer to 4 minutes.
◇Jam in the enamel pot is still with the smooth, but will continue to bottle filling.
◇Bottling the jam is allowed to cool upside down.
Jam was smooth will lump and go shark naturally.
When calculated from the weight of the jam of the finished sugar content is about 51.2 degrees.
Hassaku ⇒278g, 272g, 240g
Fruit of hassaku ⇒398g
Completion of the jam ⇒316g
Conditions of gelation of pectin⇒High sugar content (over 55%), acid (about pH3.0)
Finally, add the lemon juice is the addition of pectin and acid.
When calculated from the weight of the jam of the finished sugar content is about 69.55.
Sweet-sour, it was delicious hassaku jam is ready.
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八朔＝はっさく＝Hassaku＝Hassaku orange (Citrus hassaku)
Hassaku ⇒ sugar content 10-13 degrees Acidity 0.202%
I do not know by looking up the pectin content of hassaku ...
Hassaku is a hybrid of pomelos,
We examined the pectin content of Pomelo
Pomelos pulp and peel, citron pulp. 2.00 to 2.99 percent.
☆Ingredient☆
Hassaku
45% of the actual weight of the hassaku・・granulated sugar
One lemon
(One lemon slice 2% of the lemon juice of the weight of the hassaku)
How to make a failed not hassaku jam
◇Peel of hassaku.
Remove the fruit.
Because the finer and fruit are boiled, it is may not be small.
Species of hassaku is set aside because it uses later.
◇Measure the weight of the fruit of hassaku.
◇Metering the amount of 45% of the sugar of the weight of the fruit of hassaku.
This time, the fruit of hassaku is now 398g.
Quantity of sugar will be 180g.
◇Sugar is added in three.
First prepare the sugar 1/3.
This time, to provide a third of the 60g of 180g.
◇Put the lemon and the sugar 1/3 hassaku enamel pot.
◇It let soften for about 6 hours to juice comes out in the osmotic pressure.
◇I have passed 6 hours.
Juice of hassaku has come out a little.
◇Sugar is put in twice on the way to go boiled down.
By weighing the remaining sugar, keep the half.
Two 60g of sugar this time, leave divided into container.
◇The lemon juice to prepare a 2% of the weight of the fruit of the hassaku.
This time, we prepared a 2% 8g of 398g.
◇About 10 species of hassaku are placed in a tea pack.
◇Put the seeds in enamel pot, put on high heat.
(Please note that the enamel pot is also weak to sudden temperature changes.)
◇Put the bottle to put the jam in a pot.
It applied to the fire to put plenty of water in a pot.
After boiling, boil for about 5 minutes.
The lid is boiling about two minutes.
Remove the bottle and the lid from the hot water, to dry naturally.
◇To medium heat boils, add the first sugar.
Set the kitchen timer for 10 minutes.
Well mix.
◇When after 10 minutes, adding a second round of sugar.
Set the kitchen timer to 4 minutes.
Well mix.
◇After 4 minutes, removed a lemon and seeds from the pan.
Mix well by the addition of lemon juice.
Set the kitchen timer to 4 minutes.
◇Jam in the enamel pot is still with the smooth, but will continue to bottle filling.
◇Bottling the jam is allowed to cool upside down.
Jam was smooth will lump and go shark naturally.
When calculated from the weight of the jam of the finished sugar content is about 51.2 degrees.
Hassaku ⇒278g, 272g, 240g
Fruit of hassaku ⇒398g
Completion of the jam ⇒316g
Conditions of gelation of pectin⇒High sugar content (over 55%), acid (about pH3.0)
Finally, add the lemon juice is the addition of pectin and acid.
When calculated from the weight of the jam of the finished sugar content is about 69.55.
Sweet-sour, it was delicious hassaku jam is ready.
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