ケーキ（生チョコケーキ）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 10minutes
Juneberry Jam ｜ Coris Cooking Channel's Recipe Transcription
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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.
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