It is jam of how to make sweet persimmon made with jam course of the automatic bread baking machine.
We are using the automatic bread baking machine KBX-A100 of Japan's Tiger.
甘柿≂ sweet Kaki≂sweet persimmon
☆Ingredient☆
2(216g)・・sweet Kaki(sweet persimmon)
72g+36g・・Granulated sugar
3g・・Lemon juice
◇Granulated sugar is 50% of the weight of the sweet persimmon.
◇Lemon juice is 1% of the weight of the sweet persimmon.
Persimmon weighs excluding the seeds Peel was the 216g.
Person of persimmon which became softer than hard persimmon, you can stir in easily blender.
How to make of kaki jam
◇Remove the seeds and peel of sweet persimmon.
◇Cut up the sweet persimmon.
◇Measure the weight of the sweet persimmon.
◇Granulated sugar is used divided into twice.
Use the 50% 108g of granulated sugar by weight of the sweet persimmon.
Initially use the granulated sugar of 72g.
◇Persimmon and stirred until the liquid in the blender.
◇Put a persimmon and granulated sugar 72g in a baking container .
◇Set the baking container in automatic bread baking machine.
Press the Start button to select the jam course.
◇To boil the bottle to put the jam.
Bottle of jam put plenty of water in a pot as hide.
After boiling boil water, boiled for about 5 minutes.
Lid of the bottle is about two minutes, to boiling.
◇Bottle and lid boiling disinfection is over cool naturally taken out.
◇After 15 minutes, add sugar second time 36g.
◇After 10 minutes, add the lemon juice 3g.
◇Heating time of jam course is one hour, heated at about 30 minutes to finish.
◇Press the Cancel button, to end the jam course.
◇Boil the glass bottle to put a sweet persimmon.
◇Sweet persimmon is cool at room temperature.
Delicious persimmon jam was completed♪
◇Sweet persimmon→216g
Granulated sugar →108g
Weight of the finished of sweet persimmon jam→370g
Sugar content on the calculation of sweet persimmon jam is 54.45.
Conditions of the gelation of the pectin of time to make jam is high sugar content (over 55%), it is acidic (about pH3.0).
Sugar content of the calculation is also close to the conditions of the gelation of pectin, I was able to make a very good feel of the jam.
☆Heating the persimmon There is a phenomenon in which the astringent comes out as "Shibumodori"
「渋戻り＝Shibumodori⇒That astringency would be back by heating」
When you heat the persimmon is a good thing ripe well at full persimmon such as "Fuyu persimmon".☆
