フェデリーニ（さくらんぼの冷製フェデリーニ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
Jam (Yuzu jam)｜Recipe transcription by Coris Cooking Channel
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Ingredients
- Yuzu : 3 pieces (about 380g)
- water : Appropriate amount (450g including yuzu juice)
- Granulated sugar : 380g (same as the weight of yuzu)
Time required
40minutes
Procedure
-
1)
Squeeze the juice of yuzu and cut the skin
00:15
Divide the yuzu into half, squeeze the juice, and strain the juice. Cut the skin in half, remove the cotton and seeds of the yuzu, and cut the skin into 5mm squares.
-
2)
Wash the skin
01:23
Put the chopped skin in a colander and wash it twice with water.
-
3)
Stew Yuzu
01:50
Combine the yuzu juice and water to make 450g. Put the finely cut skin in it and heat it. When it boils, reduce the heat to low and simmer until the broth is completely cooked.
-
4)
Add granulated sugar
03:10
Add granulated sugar to 3 and heat while mixing. When it boils, simmer on low heat for about 2 minutes and turn off the heat.
-
5)
Fill in a storage bottle
03:58
After letting it cool at room temperature, put the yuzu jam in a storage jar.
Point
・ Use yuzu with a nice yellow scent. If you cut it as finely as possible, it will taste good.
・ Yellow yuzu has less bitterness, so you don't expose the skin to water, but if you don't like even a little bitterness, you can expose the cut yuzu peel to water for several hours.
・ The amount of water varies depending on the amount of yuzu juice.
・ Adjust the amount of material according to the size of yuzu.
・ Take some lye while boiling.
・ Normal jam is first added with sugar and boiled down together, but this time Yuzu jam is a method of adding sugar to the boiled yuzu peel.
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