和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
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.
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