Hassaku Jam ｜ Coris Cooking Channel's recipe transcription

Remove the calyx of Hassaku orange, wash it lightly with water, peel it and cut it into 2-4 mm pieces.
Remove the pulp from the thin skin, remove the seeds, and cool in the refrigerator.

Boil 1 in plenty of water 3 times.
Boil the first and second times as soon as they boil, and spill the third time after boiling over low heat for 30 minutes.
Soak in plenty of water and leave overnight.

Pour it into a colander, drain it, wash it lightly with fresh water, drain it, and put it in a pan.
Add pulp, granulated sugar, water and citric acid.

Heat while mixing lightly over heat, and when it boils, cook over low to medium heat while removing the lye.
If it becomes a little thick and soft, try eating the skin and you're done.