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紅甘夏マーマレード｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

Red sweet summer : Three
グラニュー糖 : 500g
Water (for stewing) : 250ml

Time required

110minutes

Procedure

1) Shave the skin of red sweet summer 00:07
Cut off the upper and lower parts of Amanatsu. Peel like scraping the skin.
2) Shred the red sweet summer skin 00:29
Cut 1 into julienne and wash twice with plenty of water. Drain the water.
3) Boil the red sweet summer skin 01:04
Put a lot of water and 2 in a pan and boil for about 5 minutes when it boils. Discard the hot water and expose it to running water. Drain the water.
4) 紅甘夏の実と種を外す 01:32
皮を剥いた紅甘夏は白い部分をナイフで剥き、実を外す。種はガーゼに包み、とっておく。
5) 仕上げる 02:18
鍋に3、4の実と種、水（煮込む用）を入れ、アクを取りながら中火で20分煮込む。種を取り出し、グラニュー糖を半量入れて数分煮込む。グラニュー糖が全て溶けたら残りのグラニュー糖を加え、弱火で1時間煮込む。好みの固さになるまで加熱する。

Point

・ In red and sweet summer, scrub well with salt.
・ When peeling the skin, leave a little white part on the skin.
・ The seeds contain pectin, which has a thickening effect, so save it.
・ Because the stew time changes depending on the amount of juice, adjust it well.