Good Idea to Cooking 5-Star Shishi Yuzu (Lion Yuzu) Citrus Jam
Hoping to dine Shishi Yuzu (Lion Yuzu) Citrus Jam a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with useful procedures on producing a Shishi Yuzu (Lion Yuzu) Citrus Jam like a famous chef made.
We hope you got benefit from reading it, now let's go back to shishi yuzu (lion yuzu) citrus jam recipe. To cook shishi yuzu (lion yuzu) citrus jam you need 2 ingredients and 11 steps. Here is how you achieve that.
To prepare an extraordinary Shishi Yuzu (Lion Yuzu) Citrus Jam, below are the materials needed:
- Prepare 1 of fruit Lion yuzu.
- Prepare 1 of weight of skin + fruit Granulated sugar.
After readying the materials, now you are good to make your tasty Shishi Yuzu (Lion Yuzu) Citrus Jam by following the procedures below:
- Wash the lion yuzu in warm water (Scrub with a vegetable brush or the equivalent.).
- Peel the skin and soak it overnight in water. (The skin will float to the surface, so use a small dish as a weight.) Wrap the fruit in plastic wrap, and store it in the refrigerator..
- Chop the skin soaked overnight, and put it in a bowl of water. Change the water immediately, and let the skin soak for about 40 minutes..
- Peel off the white fluffy pith from the fruit. Remove the flesh and seeds from the segments. (The pith and segment sac are not used.).
- Drain Step 4 and combine with Step 4. Measure the weight, and prepare the same weight of granulated sugar..
- Knead the skin and flesh from Step 5 and avoid crushing the flesh..
- Transfer the contents of Step 6 to a pan, and add enough water to cover and heat. While adding water to maintain the water level, gently boil until soft..
- When the Step 6 mixture is soft, add half of the granulated sugar. Remove the seeds..
- Add the remaining granulated sugar. Gently simmer while taking care not to boil the mixture..
- Place a small amount on a dish. If the jam is thick when cooled, it is ready..
- Place the jam into a sterilized bottle while it is still hot. This is sufficient for eating at home..
The yellow fruit looks like a large knobbly citron, has few or no seeds, and the flesh is sweet, fruity and minimally sour. It flowers between March and April and bears fruit between November and. Yuzu is very rare to find in the U. S. or outside of Japan, but if you are able get your hands on this delicious citrus fruit, I hope you can make this yuzu marmalade! After trying canning for the first time, I look forward to trying other recipes in the future.
Recipe : Shishi Yuzu (Lion Yuzu) Citrus Jam
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