How to make hassaku jam you do not want to use the peel of hassaku.
☆Ingredient☆
Hassaku
45% of the actual weight of the hassaku・・Granulated sugar
One lemon
(Two lemon slices 2% of the lemon juice of the weight of the hassaku)
How to make a failed not hassaku marmalade jam
◇Hassaku is because it uses the peel, salt wash.
◇Peel of hassaku with a knife.
Careful not to cut your hands.
Skin is to use a favorite amount a clean part.
◇Boil put plenty of water and hassaku of peel in the pan, simmer.
In place of the new water also cook the peel.
This is repeated three times.
◇The skin of hassaku tried to eat after you spill boiled three times.
Although only the place of the skin does not feel little bitterness, I white part is still bitter.
Let's take as much as possible white part.
◇Measure the weight of the peel.
106g Before you boil the peell.
↓
108g After boiling the peel
It did not change too much weight.
Peel and cut into 5mm width.
◇Remove the fruit Peel of hassaku.
Since the fruit leaves 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.
◇To calculate the 45% of the sugar of the total weight of the fruit and peel of hassaku.
In fact 443g of this time hassaku, peel became 108g total 551g.
Quantity of sugar will be 248g.
◇Sugar is added in three.
First prepare the sugar 1/3.
This time to prepare the 83g of 1/3 of 248g
◇Put hassaku and peel and sugar 1/3 and lemon slices in a pan.
◇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 sugar 83g this time, it leaves divided into container.
◇The lemon juice to prepare a 2% of the weight of the fruit of hassaku.
This time, we prepared a 2% 11g of 551g.
◇About 15 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.
◇After boiling, to medium heat, 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 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, You are smooth, but will continue to bottle filling.
◇Bottling the jam will wake up naturally in the upside down.
Jam was smooth will lump and go shark naturally.
Hassaku ⇒254g, 228g, 376g
Hassaku of real peel and ⇒443g + 108g
Sugar ⇒248g
The amount of the finished jam ⇒458g
When calculated from the weight of the jam of the finished sugar content is about 63.82.
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.
Hassaku marmalade of taste feel faint bitterness when compared to hassaku jam you do not want to use the peel.
It was completed very tasty hassaku marmalade jam♪
