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Kumquats are small citrus fruits known for their unique combination of sweet and sour flavors. They are often used in preserves like jams, marmalades, and chutneys, where their tartness adds a delightful twist. However, making kumquat jam can sometimes result in a bitter taste due to the fruit’s naturally high levels of pectin and acidity. To ensure your kumquat jam turns out perfectly sweet and sour, it is essential to follow a few key steps. In this guide, we will explore an easy and delicious recipe that will help you create a delightful batch of sweet and sour kumquat jam without any bitter aftertaste. Whether you’re a seasoned jam-maker or a beginner in the kitchen, this guide will provide you with all the necessary information to achieve a perfectly balanced and flavorful kumquat jam. Get ready to indulge in the tangy sweetness of this delightful treat!
Process
30 MinutesPreparation
15 MinutesFor
7 – 8 people
The weather changes erratically, some of you will be very susceptible to cough or sore throat. Today, Bach Khoa XANH will introduce to you an extremely healthy beverage, especially for those of you who often encounter the aforementioned problems, which is jam of soot. Please follow the following article to know how to make delicious, non-bitter, sticky kumquat jam !
Ingredients for making jam soot kumquat
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500g kumquat
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Spices: Sugar, salt, honey
Good tip
– How to choose delicious kumquats: You should choose ripe, fresh, smooth skins with the aroma of kumquats , not bruised, damaged or bitten by insects. You should not choose young kumquat, green kumquat because it will have less water and become bitter.
– How to choose real honey, you put honey in a cup and then add water, stir well and leave for a few hours, if the mixture does not settle with impurities on the bottom of the cup or impurities float on the water , it is honey. real bees.
How to make soot jam
Step 1Preliminary processing
After buying, you remove the pulp and leaves, wash them thoroughly with water, then cut them in half and squeeze the juice into a separate bowl . You should squeeze it thoroughly until the essential oil is off so that the jam is more fragrant. After the water is squeezed out, add ⅔ tablespoon of salt and stir until dissolved.
Step 2Handling the occlusion shell
You bring the octopus peel to wash it thoroughly, cut it into small pieces, put it in a bowl, add 2 tablespoons of salt and proceed to squeeze the peel for 2 minutes. In this step, if you have time, you can replace the salting process by soaking with 4 tablespoons of salt and leaving it overnight , the peel will be more soft and reduce the bitterness better.
If you don’t like the peel, you can’t use it, but if you do, the jam will be more complete in both flavor and the effect of curing sore throat.
After squeezing the salt, rinse it with clean water, put it in the pot and boil for about 2 minutes. Cooking time depends on the ripeness of the kumquat, the longer the green kumquat cooks.
After cooking, you take it out, squeeze it vigorously to drain all the water.
See more: How to make cool tea with a delicious recipe at home
Step 3Making jam
In this step, depending on the time you have more or less, choose different methods of soaking or slugs.
Method 1: Soak
You put the treated octopus shell in a bowl, add 500g of white granulated sugar, mix well until the octopus and sugar are mixed together. Then, you add the juice mixed with salt, add 1 tablespoon of honey, continue to mix well.
Next, you bring the jam mixture to dry in the sun for at least 2 days (the best is about 7 days ). You can put it in a sealed, transparent jar or put it in a bowl and cover it with cling film .
Method 2: Slug slugs
You put the water in a pot, add 500g of rock sugar , stir until all the sugar is dissolved, then put it on the stove, cook with very low heat for about 5 to 7 minutes. Remember to keep the heat low and do not let the mixture boil too much. After boiling, add the peel of the kumquat and 1 tablespoon of honey , cook and stir for about 1 minute , then turn off the heat.
See more: How to make kumquat jam (kumquat jam) sweet and sour, not bitter without lime at home
Step 4Finished product
To store the soot, you need to wait for the mixture to cool completely before putting it in a glass jar, then cover it and place it at room temperature or in the refrigerator . You need to thoroughly clean the items used for storage to prolong their use. The shelf life is from 2 to 3 months.
Enjoy
After being completed, the jam has a beautiful golden color, a strong aroma, the water is even, the shell is flexible, carrying a sour, sweet, and easy to drink taste. You can add ice to make a refreshing drink or use it directly to soothe your throat.
See more: How to make refreshing soot without bitterness at home
If you don’t have time, you can buy ready-made soot toilets at stores, large supermarkets or the Thptlaihoa.edu.vn retail system.
Jam is already very familiar to everyone because of its rich sweet and sour taste, the natural aroma of kumquats and the soft, lumpy part, creating a very unique flavor that no other drink can replace. Let’s get started and make a jar for the whole family to use!
Thptlaihoa.edu.vn
In conclusion, making sweet and sour kumquat jam without bitterness requires careful consideration of various factors. The choice of kumquats, preferably the sweet or semi-sweet varieties, sets the foundation for a balanced flavor profile. Taking the time to remove the seeds and pith, which contain the majority of the bitterness, is crucial. A key step is to soak the kumquats in water overnight to further reduce bitterness. Additionally, combining sugar and lemon juice in the right proportions creates a harmonious blend of sweetness and sourness. The cooking process should be diligently monitored to prevent caramelization and safeguard against bitter tastes. Lastly, proper sterilization and storage techniques ensure the preservation of delightful flavors. By following these guidelines meticulously, individuals can enjoy a delectable batch of sweet and sour kumquat jam that is devoid of bitterness.
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