Easy in a Pressure Cooker Yuzu Citrus Jam
cookpad.japan @cookpad_jp
I received lots of yuzu citrus as a gift.
If you're concerned about the bitterness, repeat Step 3 2-3 times. When heating the jam in Step 7, it's all right if it's slightly runny - it will thicken when it's cooled. Recipe by Kaotan mama *
Easy in a Pressure Cooker Yuzu Citrus Jam
I received lots of yuzu citrus as a gift.
If you're concerned about the bitterness, repeat Step 3 2-3 times. When heating the jam in Step 7, it's all right if it's slightly runny - it will thicken when it's cooled. Recipe by Kaotan mama *
Cooking Instructions
- 1
Cut the yuzu in half. Squeeze its juice and remove the seeds. Do not throw out the seeds and juice because they will be used later.
- 2
When the cutting and squeezing is done, remove any fiber from the yuzu citrus and chop. You could also use a slicer or a vegetable peeler.
- 3
Put the chopped yuzu into a pot. Add plenty of water (not listed) to soak the yuzu and heat until it boils. When boiling, turn the heat to low and simmer for 5 minutes (to remove bitterness).
- 4
Put the seeds from Step 1 and 200 ml of water (not listed) into a pot. Bring it to a boil over high heat to remove the pectin in the seeds. Pass it through a colander or a sieve and remove the seeds.
- 5
Put the juice (Step 1), peel (Step 3), and water with the seeds removed (Step 4) into a pressure cooker and turn it on.
- 6
After it comes to a boil, cook for 2 minutes under pressure and over medium heat. Turn the heat off and set it aside until the pin drops.
- 7
When it's done, uncover the lid and add sugar and a little salt. Heat until your preferred thickness. Transfer in a sterilized bottle and voila!
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