丸ごと柚子ジャム【Yuzu jam】/ パティシエが教えるお菓子作り

This jam is made with whole yuzu. It's not too sweet, so it can be enjoyed in a variety of ways, such as on toast, with yogurt, or in yuzu tea. You can also make it with brown sugar or beet sugar, although the color will be a little darker. ----------------------------------------------------- ◆"From homemade baking to a more sophisticated baking style" Online lesson details: https://saki-plusoss.com/Page.aspx?id... ◆Saki.+ Official Website: http://saki-plus.com/ ◆Newsletter: http://saki-plus.com/maillesson/ ◆Instagram:   / saki.plus   ◆First book! "Homemade Sweets Textbook" https://amzn.to/3OoBPub For business inquiries, please contact [email protected] ----------------------------------------------------- Table of Contents 00:00 Opening 00:04 Recipe 00:14 Preparation 05:23 Simmering Ingredients Yuzu (yuzu), as needed Granulated sugar, half the combined weight of the peel and inner membranes Preparation Wash the yuzu thoroughly with a scrubbing brush. Sterilize by boiling if storing in a jar. Directions Scrape off any bruised parts from the yuzu and cut it in half. Place a colander over a bowl and squeeze out the juice while weighing it. Remove the remaining seeds from the colander. Remove the pith by hand and place the skin and pith in separate bowls. Place the seeds together in a dashi pack. Cut the skin in half again, remove the stem, shred and weigh. Chop the pith and weigh it as well. Parboil the skin. Put the skin and plenty of water in a pot and bring to a boil. Once boiling, reduce the heat and simmer for a further 3 minutes. After 3 minutes, drain. Repeat this three times. Put the drained skin and pith, juice and half of the granulated sugar in a pot and mix well. Place over a medium-high heat and bring to a boil, stirring occasionally. Once boiling, reduce the heat and after about a minute, add the remaining sugar and mix well. Reduce the heat further and add the seed pack, and simmer for 15 minutes, stirring occasionally. Remove any seeds that float to the top if you notice any issues. After 15 minutes, remove the seed pack and simmer further until you reach your desired consistency. If storing in jars, pack while hot. Once filled to about 1cm from the top, clean the openings, loosely cap, and boil to sterilize. [Boiling jam] Fill sterilized jars with hot jam, leaving 1cm of space at the top (loosely close the lids). Line a dish towel in a pot, arrange the jars, and fill with water until it's about 80% full. Bring to a boil, then reduce the heat to a simmer and simmer for 10-15 minutes. Remove from the pot and tighten the lids tightly. As the lids cool, they will dent in the center, indicating that the degassing is complete. 　＼＼＼Bon appétit!／／／ 〜How to make it (in English)〜 [Preparation] Scrub the yuzu well using a brush. If storing in jars, sterilize them in advance. [Instructions] Trim away any damaged spots on the yuzu and cut in half crosswise. Set a sieve over a bowl and squeeze out the juice, weighing as you go. Remove any seeds. Remove the inner membranes by hand, then place the peel and the inner membranes in separate bowls. Place the seeds in a small mesh bag. Cut the peel in half again, remove the stem, shred it, and weigh it. Finely chop the inner membranes and weigh them as well. Parboil the peel. Place it in a pot with plenty of water and bring to a boil. Once boiling, reduce the heat and boil for a further 3 minutes, then drain. Repeat this process a total of three times. Add the drained peel, inner membranes, juice, and half of the sugar to a pot and mix well. Place over medium-high heat and bring to a boil, stirring occasionally. After about 1 minute of boiling, add the remaining sugar and mix well. Reduce the heat, add the seed bag, and simmer for 15 minutes, stirring occasionally. Remove any small seeds that float to the surface if they bother you. After 15 minutes, remove the seed bag and cook down further to your desired consistency. If storing in jars, pack into sterilized jars while hot. Fill to about 1 cm from the top, wipe the rim clean, loosely screw on the lid, and sterilize. [Water Bath Canning] Pack the hot jam into sterilized jars, leaving about 1 cm of headspace. Loosely screw on the lids. Line a pot with a cloth, arrange the jars inside, and add water until it reaches about three-quarters of the jar height. Place over heat. Once it comes to a boil, reduce the heat to a gentle simmer and Sterilize for 10–15 minutes. Remove the jars from the pot and tighten the lids securely. As the jars cool, the center of the lid will indent—this indicates a proper seal. ----------------------------------------------------- ▽Tools and Materials Used Tiger Crown Rubber Spatula https://amzn.to/3YDNwQp PYREX 2.5L Bowl https://amzn.to/3BBDLYb Snow Peak HOME & CAMP Burner https://amzn.to/3h0dFWW ----------------------------------------------------- ▷ Sakie Nakajima Profile Confectionery Hygiene Specialist / Level 1 Confectionery Man...