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Juneberry Jam ｜ Coris Cooking Channel's Recipe Transcription

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coris cooking

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Ingredients

Juneberry : 390g
Granulated sugar : 295g
White liquor : 100g
Citric acid (edible) : 3 tsp

Time required

40minutes

Procedure

1) Mix the ingredients 01:16
Put Juneberry fruit, granulated sugar and white liquor in a hand pan, mix with a spatula and add citric acid. Cover and leave at room temperature for 10 minutes.
2) Boil 02:23
Put on medium heat. Scoop up the floating lye. Mix well with a spatula and heat. When it boils overall, reduce the heat to low and simmer. As it is boiled more and more, the fluffy bubbles are also dyed in the red color of Juneberry.
3) Cook 03:26
Gradually add a little toromi and when it becomes glossy, cook it.
4) Strain with a colander 03:44
Remove the seeds by straining with a colander or strainer that does not allow the seeds to pass through. When all is strained, mix the jam with a rubber spatula to make the concentration uniform.
5) Fill in a storage bottle 04:58
Complete by filling in a storage bottle and cooling in the refrigerator.

Point

・ Because it is easy to burn, if it comes to a boil, scoop up the floating lye while adjusting the heat to a low level so that it does not boil over.
・ If it is too thick during the cooking stage, it may become a hard jam when cooled, so be careful.
・ There are many delicious parts around the seeds of Juneberry, so be sure to strain them in several batches.
・ The cooked toromi is a little loose, but when cooled in the refrigerator, it becomes a moderately jam-like toromi.
・ If frozen, the storage period will be longer. It doesn't harden even when frozen, so it's delicious to scoop it up with a spoon and sprinkle it on yogurt.