Sudachi Citrus Confiture

Name: Sudachi Citrus Confiture
Cuisine: American
Ingredients: 50 Sudachi citrus fruit; 720 grams Sugar; 3 tbsp Lemon juice

cookpad.japan @cookpad_jp

The Sudachi tree in my garden produces more and more fruit each year, And I got about 300 fruit this year.
I made this Sudachi confiture using about 50 fruits.

Confiture is softer than jam. In this case, I used sugar equal to the weight of 40% of the sudachi because I used ripe sudachi. If you want to make a jam, use sugar equal to the weight of 50% of the sudachi. Taste it and adjust the amount of sugar.
You can use the whole fruit including zest, fruit and juice. Recipe by EXILE LOVE

The Sudachi tree in my garden produces more and more fruit each year, And I got about 300 fruit this year.
I made this Sudachi confiture using about 50 fruits.

cookpad.japan @cookpad_jp

The Sudachi tree in my garden produces more and more fruit each year, And I got about 300 fruit this year.
I made this Sudachi confiture using about 50 fruits.

Saved

Ingredients

50Sudachi citrus fruit
720 gramsSugar
3 tbspLemon juice

Saved

Steps

1

Wash sudachi and pat dry.
2

Cut them in half vertically and slice them thinly with zest. Seeds should't be taken off.
3

It will be like this. I recommend using a enamel cast iron pot that resistant to acidic foods.
4

Add measured sugar and lemon juice and place over low heat. Stir it gently until it comes to a boil. Remove seeds and skim off the scum.
5

Simmer for 20 minutes after starting boiling. Adjust the simmering time depends on the season. Transfer to a jar that has been sterilized in boiling water, and it's done.