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Natsuhaze fruit jam ｜ Coris Cooking Channel's recipe transcription

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Ingredients

Fruit of Natsuhaze : 380g
sugar : 230g
White liquor : 3 tbsp

Time required

20minutes

Procedure

1) Mix Natsuhaze nuts and sugar 00:23
Put Natsuhaze nuts and sugar in a pan, mix well and leave at room temperature for 20 minutes.
2) Add white liquor and heat 00:51
Add white liquor and heat over low heat while mixing well.
3) Boil down 01:11
When the juice comes out to some extent, set the heat to medium heat and heat. When it comes to a boil, mix it occasionally while removing the lye and boil it down.
4) Fill in a storage bottle 02:10
When it gets a little thick, cook it. Fill in a storage bottle.

Point

・ The amount of sugar should be about 60% of the weight of Natsuhaze fruit. Sugar and white liquor are adjusted by the amount of Natsuhaze fruit.
・ When adding white liquor and putting it on low heat, be careful because sugar is easy to burn at first.
・ When boiled, a lot of lye will come out, so take it diligently.
・ Wash and dry the storage jar that holds the jam of Natsuhaze nuts.
・ If you put the jam in a storage jar and cover it while it is warm, the back of the lid will get wet with steam and the storage stability will deteriorate. After cooling, put it in the refrigerator.
-Can be packed in Tupperware, wrapped in plastic wrap, cooled at room temperature, cooled, and then stored frozen. If you freeze it, the storage period will be longer, and even if you freeze it, it will not harden, so it is delicious to scoop it with a spoon and sprinkle it on yogurt.