Sakura Cherry Blossom Jam | さくらのジャム

(日本語のレシピは以下にございます。)

Sakura Cherry Blossom Jam | さくらのジャム

This is the prettiest jam that you’ll ever make, especially because it’s filled with flowers! Making jam always seemed like an intimidating task to me, but it’s actually not that difficult at all, and would be a great afternoon activity on the weekend! I had a few hiccups when I was making this and trying to balance the flavours, so here are my tips! (That’s also why some ingredients are listed here, but not in the video – the recipe down below is the one you should stick to! ❤)
When removing the petals from the cherry blossoms, make sure to only remove the petals, and discard any other parts of the flower, like the stem, leaves, stamen, etc. This can cause the jam to taste slightly bitter. I also think that this jam tastes best when paired with other ingredients – like honey! I preferred the flavour when I spread it on toast with a layer of honey, because the honey really complements the delicate cherry blossom flavour, and will balance out any bitterness that might be present from the flowers. It tastes like pink honey toast ❤ You could also place a dollop of this jam on top of a bowl of vanilla yogurt and mix it in to create not only a beautiful looking breakfast, but you’ll be left with yogurt that has a sweet, floral taste with a hint of vanilla! It’s so delicious when you eat a sakura petal, because you get a very delicate burst of natural sweetness!

Ingredients (fills about 1 medium-sized jar)
❤ 60g pickled sakura flowers (purchase some here)
❤ 250g sugar
❤ 1 pinch of salt
❤ 1 tbsp honey
❤ 300ml water
❤ 5 tbsp lemon juice
❤ 300ml water
❤ 2 tsp powdered gelatin
❤ 2 tbsp water

Directions
1. Place the pickled sakura flowers in a bowl and submerge in cold water (not listed in ingredients). Gently massage the flowers to remove any salt on the surface, then drain. Pour in some fresh water (not listed in ingredients) and allow the flowers to soak in the water overnight.
2. Remove the petals from the flowers, rinse in water to remove any remaining salt, and place the petals in a pot. Add the sugar, 300ml of water, salt and honey. Set to low heat and bring to a simmer. Scoop off any scum from the surface if necessary.
3. Once the liquid has reduced by half, add the lemon juice and continue reducing the liquid. Once the jam has thickened, add 300ml of water. Bring the jam to a boil then remove from heat.
4. Add the gelatin to the 2 tablespoons of water in a small bowl and allow the gelatin to soften. Then add the gelatin mixture to the jam mixture and combine.
5. Place the bottom of the pot in cold water and whisk the jam to allow it to cool. Pour the jam into a sterilized jar, screw the lid on top, and place it in the fridge for the gelatin to set the jam.

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Sakura Cherry Blossom Jam | さくらのジャム

桜が入った一番きれいなジャムです!ジャムを作るのはちょっと難しそうでしたが、意外に作りやすいですよ!週末にゆっくり作るのは楽しそうです❤味をバラ ンスをとった時に少し困っていましたので、下にコツ・ポイントを書きました!下のレシピと動画に使った材料が少し異なって、正しい作り方・材料は下にござ います!❤
桜の花びらを外す時に必ず花びらだけを外すようにする。葉っぱ、花梗、おしべなどをジャムに入れると味が苦くなる恐れがあります❤この ジャムを蜂蜜など他の材料と混ぜると一番おいしいだと思います!蜂蜜をかけたトーストにさくらのジャムをかけると超おいしくて、ジャムが少し苦い場合、蜂 蜜でバランスがとられます。ピンク色のハニートストの味がします!❤またはバニラのヨーグルトにかけるとおいしいです!とてもきれいな朝ごはんになって、 さくらの優しい甘さはバニラの味によ~く合います!花びらを食べると自然な甘味があります!

材料(中サイズの瓶1個分)
❤桜花塩漬け 60g
❤砂糖 250g
❤塩 ひとつまみ
❤蜂蜜 大さじ1
❤水 300ml
❤レモン汁 大さじ5
❤水 300ml
❤粉ゼラチン 小さじ2
❤水 大さじ2

作り方
①桜花塩漬けをボウルに入れ、冷たい水(分量外)を流し入れる。優しく振り洗って、水気を切る。冷たい水(分量外)をもう一度を流し入れ、冷蔵庫に一晩入れておく。
②さくらの花びらを外して、もう一度振り洗って、鍋に入れる。砂糖、水300ml、塩と蜂蜜を加え、弱火にし、煮詰める。必要なら、アクをとる。
③水が半分になったら、レモン汁を加え、さらに煮詰める。とろりとしたら、水300mlを加える。沸騰したら、火を止める。
④ゼラチンと水大さじ2を別のボウルで混ぜる。ジャムが入った鍋に加え、混ぜる。
⑤鍋底を冷たい水に当てて、混ぜながら、ジャムを冷ます。煮沸消毒した瓶に入れ、蓋をし、冷蔵庫で固まらせる。

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