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Hassaku Jam ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Hassaku peel : About 10 pieces
Hassaku flesh : About 5 pieces
Granulated sugar : 1200g
water : Appropriate amount
citric acid : 3 tsp

Time required

60minutes

Procedure

1) Prepare for Hassaku 00:10
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.
2) Boil 3 times 01:21
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.
3) Add pulp, granulated sugar, water and citric acid 03:46
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.
4) Cook the jam 05:50
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.

Point

・ Boil and spill to remove the bitterness of the skin, and boil to soften the skin and finish it with a good texture.
・ After boiling for 30 minutes, try eating the skin and check if it is soft. If it is still hard, add a little more and simmer.
・ When cooking, add enough water to soak the skin after putting other ingredients in the pot.
・ Since the hardness and bitterness of citrus fruits differ depending on the type and condition of the fruit, the preparation and simmering condition should be adjusted according to the condition of the fruit.