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Yuzu Jam | Registered Dietitian: Ayako Sekiguchi's Wellness Kitchen Recipe Transcription

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

Number of Subscribers: 61.0万人
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Ingredients

Citron : 1kg
Sugar beet sugar : 40-50% against Yuzu

Time required

50minutes

Procedure

1) Prepare Yuzu 01:32
Cut the washed yuzu in half, squeeze the juice of the yuzu, remove the seeds, and remove the fruit from the skin. Press the calyx of the yuzu to remove the streaks together and chop the skin. Finely chop the fruit part.
2) Boil the yuzu 08:03
Put the skin, bush, and juice in a pan, add half the amount of sugar beet sugar, and simmer over medium to low heat. When the sugar beet is familiar to the whole, add the remaining sugar beet and simmer over low heat. When the sugar beet sugar has melted, add the seeds in a bag of tea packs and simmer.
3) Take the rough heat 10:57
After boiling for about 30 minutes, turn off the heat and leave until the heat is removed.

Point

・ A recipe that makes the best use of the original aroma and bitterness of Yuzu and leaves the nutrients contained in Yuzu.
・ Jam that is simple to make and can be made without boiling.
・ Yuzu's bitterness is a polyphenol called hesperidin, which helps to strengthen blood vessels and promote blood circulation, and is effective in preventing cold. Vitamin C is three times as much as lemon.
・ Yuzu tea is also delicious.
・ 40-50% sugar beet sugar is used for Yuzu. Ordinary sugar is acceptable. If it is sweet, 60% is fine.
・ Sugar beet sugar contains oligosaccharides that feed good bacteria in the intestines and helps to keep the stomach in good condition.
・ When picking seeds, use a spoon to scrape the back.
・ If the skin is scratched, remove it, and if there is a streak on the fruit, remove it as well.
・ The taste becomes familiar and delicious while it is left to stand until the rough heat is removed in step 3.
・ When putting in a storage container, heat it again, put a hot one in it, put it in a clean boiled container, and store it in a refrigerator.