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CONFITURE - BLUEBERRY SPREAD (FROZEN)

(⇒ Japanese Recipe / 日本語のレシピ) (⇒ List of Recipes)
X_パン1C320-224This is the recipe for blueberry spread, my favorite fruit spread!
I use frozen blueberries since fresh ones are hard to get and a bit expensive here in Japan. I usually buy them at KOBE GROCERS or KALDI COFFEE FARM in Kobe. (Web Sites of "KOBE GROCERS" and
"KALDI COFFEE FARM") You can find reasonably priced frozen fruits there. The spread goes very well with French-type hard bread, my favorite kind of bread.


Ingredients
(Makes about 320 grams (11 oz), 50 to 55 % sugar)
・320g (11 oz) of frozen blueberry
・2 Tbsp of lemon juice
・130g (4.5 oz) of granulated beet sugar


Directions
[1] Put blueberries in a small to medium stainless-steel or enamel saucepan and set over very low heat for just a few minutes, covered.

[2] Uncover, add half amount of sugar and lemon juice and set over high heat. Bring to a boil and simmer for about five minutes, occasionally stirring.

[3] Reduce heat to medium, add the rest of sugar and lemon juice, and continue simmering for another 7 minutes or so. Stir occasionally and skim off as much foam as possible.

[4] Remove from heat, skim off foam and ladle into clean, sterilized canning jars. Leave 7-mm head space. If you are not going to sterilize your fruit spread, you can skip the step 5. Instead, just twist on lids tightly and place them upside down. Note that if you skip the following step, you have to refrigerate them and eat them up within one to two weeks.

[5] (For a longer period of storing) Wipe rims and twist on lids very lightly. Place in a boiling water canner, a steamer or a pot of a boiling water and process (steam) for 15 minutes. Remove jars, twist on lids very tightly, return jars to the pot, and simmer for another five minutes. Remove jars from the pot, place them upside down, let cool for 30 minutes and wash them with running water. Properly canned fruit spread can be stored for more than 2 months at room temperature. Refrigerate after opening and eat within a week or two.


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CONFITURE - PERSIMMON FRUIT SPREAD

(⇒ Japanese Recipe / 日本語のレシピ) (⇒ List of Recipes)
AA_DUPright320-224.jpgHere is the recipe for persimmon fruit spread. Persimmons are typical autumn fruits in Japan but they are rarely made into jam because of their astringency - heat changes insoluble tannin into soluble one, which is the cause of astringent taste. You can often avoid
astringent jam by selecting a type of persimmon called "FUYU" of "FUYU-GAKI". Unfortunately, your jam might taste very astringent even if you use FUYU persimmons, like what happened to me this time... Even so, you don't have to worry! If the jam becomes too astringent, eat it with yogurt and the astringency will completely disappear.


Ingredients
(Makes about 360 grams (about 13 oz), 50 to 55 % sugar)
・360g (about 13 oz) of fresh FUYU persimmons, excluding the stem ends
・3 Tbsps (45 cc) of lemon juice
・144g (about 5 oz) of granulated beet sugar


Directions
First Stage
[1] Remove stem ends of persimmons, peel and chop into small pieces. Combine with a half amount of beet sugar and lemon juice in a small to medium stainless-steel or enamel saucepan and let rest for at least two hours, covered.


Second Stage
[1] Preparation of canning jars: Heat jars and lids in simmering water (for later use).

[2] Set the persimmons over high heat. Bring to a boil, reduce heat to medium-to-high and simmer for about 5 minutes. Stir occasionally and skim off as much white foam as possible.

[3] Add the rest of lemon juice and sugar, and continue to simmer for another 5 minutes. Stir occasionally and skim off as much foam as possible.

[4] Remove from heat, skim off foam and ladle into clean canning jars sterilized in [1]. Leave 7-mm (1/3 to 1/4") head space. If you are not going to sterilize your fruit spread, you can skip the step 5. Instead, just twist on lids tightly and place them upside down. Note that if you skip the following step, you have to refrigerate them and eat them up within one to two weeks.

[5] (For a longer period of storing) Wipe rims and twist on lids lightly. Place in a boiling water canner, a steamer or a pot of a boiling waterAA_G_JAMdupびんと320-224 and process (steam) for 15 minutes. Remove jars, twist on lids very tightly, return jars to the pot, and simmer for another five minutes. Remove jars from the pot, place them upside down, let cool for 30 minutes and wash them with running water. Properly canned
fruit spread can be stored for more than 2 months at room temperature. Refrigerate after opening and eat within a week.


CONFITURE - DOUBLE FIG (DRIED & FRESH) and HONEY SPREAD

(⇒ Japanese Recipe / 日本語のレシピ) (⇒ List of Recipes)
A_fresh2D_153-224.jpgA_DRY2_153-224.jpgAjam1.jpg

The fresh fig season is almost ending and now you can get them much cheaper! I have experimented on several types of fig jams during the past few months and finally, succeeded in creating the best fig jam so far - a great combination of double figs, dried and fresh, and honey!


Ingredients
(Makes about 360 grams (about 13 oz), 50 to 55 % sugar)
・300g (10.5 oz) of fresh figs, excluding the stem ends
・60g (2 oz) of dried figs
・3 Tbsps (45 cc) of lemon juice
・70g (about 2.5 oz) of granulated beet sugar
・90g (about 3.2 oz) of honey
・About 50 - 100 cc of brandy for marinating dried figs
・1 Tbsp (15 cc) of brandy used for marinating
・Cinnamon powder


Directions
First Stage
[1] Slice dried figs (about 2mm thick) and marinate in brandy for 3 to 7 days.

Second Stage
[1] Remove stem ends of figs (no need to peel). Chop into small pieces. Combine with beet sugar and a half amount of lemon juice in a small to medium stainless-steel or enamel saucepan and let rest for at least two hours, covered. [PHOTO: before soaking (left) and 2 hours later (right)]
A_nabeSatoB233-164.jpgA_nabeAfter233-164.jpg


Third Stage
[1] Preparation of canning jars: Heat jars and lids in simmering water (for later use).

[2] Remove dried figs from brandy and drain off the excess. Do notAnabeZ304-204.jpg discard the brandy. Add the marinated dried figs to the fresh figs prepared in the second stage and set over high heat. Bring to a boil, reduce heat to medium-to-high and simmer for about 6 minutes. Stir occasionally and skim off as much white foam as possible.

[3] Add the rest of lemon juice and honey, and continue to simmer for another 7 minutes. Stir occasionally and skim off as much foam as possible.

[4] Add cinnamon powder and 1 tablespoon of brandy used for marinating dried figs, remove from heat, skim off foam and ladle into clean canning jars sterilized in [1]. Leave 7-mm (1/3 to 1/4") head space. If you are not going to sterilize your fruit spread, you can skip the step 5. Instead, just twist on lids tightly and place them upside down. Note that if you skip the following step, you have to refrigerate them and eat them up within one to two weeks.

[5] (For a longer period of storing) Wipe rims and twist on lids lightly. Place in a boiling water canner, a steamer or a pot of a boiling water A_kanseinanameshomen_304-204.jpgand process (steam) for 15 minutes. Remove jars, twist on lids very tightly, return jars to the pot, and simmer for another five minutes. Remove jars from the pot, place them upside down, let cool for 30 minutes and wash them with running water. Properly canned
fruit spread can be stored for more than 2 months at room temperature. Refrigerate after opening and eat within a week.


CONFITURE - STRAWBERRY, PEAR and RASPBERRY SPREAD

(⇒ Japanese Recipe / 日本語のレシピ) (⇒ List of Recipes)
G_jam2jikken2.jpgHere is a recipe for a lovely vivid red-colored strawberry mix jam. Can be a great toast topper. To tell you the truth, I was not crazy for strawberry jam until I started to make my own fruit spread since store-sold strawberry jams smelled too sweet
for me! Now I love strawberry jams (as long as they are home-made of course), especially when they are mixed with other fruits. The combination of strawberries, raspberries and pears may be uncommon because their best seasons are different. For this recipe, I used frozen strawberries and raspberries. Some people say that they don't like using frozen fruits, but I don't see any problem in frozen fruits as long as they have been properly frozen.

As for another important ingredient, pear, I used non-Japanese, "pear-shaped" pears (called "YO NASHI" in Japanese) typically sold at stores in Europe or the United States. Japanese (or Asian) pears (firm and round-shaped, simply called "NASHI" in Japanese) contain little pectin, so you may GD_nanameM1CUT2_320-224.jpgwant to add pectin when you use Japanese pears if you don't mind using additives (In fact, I am not sure if pectin should be called "additive" though. I myself do not use pectin or a hardening agent since I have been trying to make jams without pectin even if I use Japanese pears or any other low-pectin fruits).

Key Words in Japanese
Strawberries : ICHIGO
Pears (European type) : YO NASHI
Raspberries : KI ICHIGO or Raspberry



Ingredients
(Makes about 450 grams (about 1 pound), 50 to 55 % sugar)
・1 medium pears (about 200 grams (7 oz), peeled and cored)
・200 grams (7 oz) of frozen strawberries
・50 grams (1.75 oz) of frozen raspberry
・2 Tbsps and 2 teaspoons of lemon juice (40 cc)
・180 grams (6.3 oz) of granulated beet sugar
・2 teaspoons (10 cc) of Kirsch


Directions
First Stage
[1] Core and peel pears and chop into small pieces. Combine with a half amount of lemon juice and beet sugar in a small to medium stainless-steel or enamel saucepan and let rest for about 30 minutes, covered.

Second Stage
[1] Preparation of canning jars: Heat jars and lids in simmering water (for later use).

[2] Chop strawberries into small pieces, combine with raspberry and pears and set over high heat. Bring to a boil, reduce heat to medium-to-high and simmer for about 6 minutes. Stir occasionally and skim off as much white foam as possible.

[3] Add the rest of sugar and lemon juice and continue to simmer for another 7 minutes. Stir occasionally and skim off as much foam as possible.

[4] Add kirsch, remove from heat, skim off foam and ladle into clean canning jars sterilized in [1]. Leave 7-mm head space. If you are not going to sterilize your fruit spread, you can skip the step 5. Instead, just twist on lids tightly and place them upside down. Note that if you skip the following step, you have to refrigerate them and eat them up within one to two weeks.

[5] (For a longer period of storing) Wipe rims and twist on lids very lightly. Place in a boiling water canner, a steamer or a pot of a boiling water and process (steam) for 15 minutes. Remove jars, twist on lids very tightly, return jars to the pot, and simmer for another five minutes. Remove jars from the pot, place them upside down, let cool for 30 minutes and wash them with
running water. Properly canned fruit spread can be stored for more than 2 months at room temperature. Refrigerate after opening and eat within a week or two.


CONFITURE - TOASTY-NUTTY-TASTE SESAME HONEY SPREAD

(⇒ Japanese Recipe / 日本語のレシピ) (⇒ List of Recipes)
A nutty, toasty taste spread made of black sesame seeds (GOMA) and honey. It can be a great topping on toast, crackers, bagels or pancakesG_yayaFukanUPDrkER304-224.jpg like peanut butter. Not only is the sesame spread very tasty, it is very healthy since sesame seeds are rich in vitamins B1 and E, dietary fiber and various minerals like manganese, copper, calcium, iron, magnesium, zinc etc. The seeds also contain sesamin and sesamolin, which have
been said to be great antioxidants and effective in lowering cholesterol levels. Sounds great? But, there is one thing you should know: those nutrients are hard to be absorbed when the seeds have their hulls on. They are best absorbed in the form of sesame oil or sesame paste. The whole seeds are hard to break down, so they won't release all their nutrients. This is why I bother to make the sesame paste spending almost an hour in grinding.

The procedure is so easy and simple. All you need is a SURIBACHI, a SURIKOGI and patience! "Suribachi" is a Japanese earthenware mortar and "Surikogi" is a wood pestle. Like regular mortars and pestles, they are used to grind seeds including sesame seeds (of course!) or to make paste. If you do not have a pair of suribachi and surikogi but are seriousG_ななめ304-224 about making and eating Japanese food, buy one set of suribachi and surikogi. You'll need them anyway since they are indispensable in Japanese kitchens. (You can use a food processor or a blender instead of a Suribachi and a Surikogi. I know a food processor would make my life much
easier... I'm just old-fashioned and I actually kind of like this sesame grinding... A continuous, monotonous rhythm of grinding sometimes makes me calm down and relax.)

A good news for women (and also for men, of course) is that sesame seeds have very positive effects on skin. As I wrote, they are rich in vitamins E and B, which have been reported to solve many skin troubles. I myself am not a doctor nor dietitian, so I'm saying this based on my personal experience. In my case, the black sesame paste has been the best remedy against extra dry skin and pimples. Some people may think that sesame butter could worsen pimples like peanut butter just because it has a nutty flavor, but on the contrary, the sesame pasteFUKAN2_L304-204B.jpg can cure pimples! I eat the paste whenever I have ugly pimples and they are all gone in a few days! (Still, the effects may be different according to individuals and for some people, the sesame paste might create pimples, like peanut butter...)

Key Words in Japanese
Black sesame seeds : KUROGOMA
Brown sesame seeds : SHIROGOMA
Hulled (hull-less) sesame seeds : MUKIGOMA
Roasted hull-on black sesame seeds : IRI KUROGOMA
Roasted sesame seeds : IRIGOMA
Sesame seeds : GOMA
Japanese mortar : SURIBACHI / Japanese pestle : SURIKOGI



Ingredients
(Fills a 100-120 ml jam jar)
・100g (3.5 oz) of roasted hull-on black sesame seeds (IRI KUROGOMA)
・1.5 - 2 Tbsps (or more) of honey
・A pinch of salt


Directions
[1] Divide sesame seeds in quarters, put a quarter of them in a Suribachi and grind into very fine powder. Add the next 1/4, grind the same way, add thenerigomaL300-204.jpg third, grind, add the last portion and grind until oil comes out (photo). Sometimes it may take more than 1 hour, and if you are strong or good enough, it will be about 30 minutes at the shortest. I always do this drinking sake or wine and watching a DVD.

[2] Add honey and salt and mix well. Keep the paste in the refrigerator and eat within 1 to 2 weeks. When the paste has been ground enough, it won't become hard. If it becomes dry or hard in the regrigerator, that means you have not ground it enough (although I don't know any scientific reason for this...).


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CapeDaisee

AUTHOR : CapeDaisee

Born and live in KOBE, JAPAN.
Love Hanshin Tigers, beer and cute tiny things.

神戸市出身・在住 女性
御多分にもれずタイガースファン。
何かを作るのが好きなので そして仕事と家事に忙殺されぬよう ジャムを煮たり写真をとったりしています。おうちで作るジャムのおいしさと神戸のいいところを伝えられれば幸いです。
好きな映画や本や音楽やモノやコトについても時々書いています。
でも最近は写真ばっかりだな...

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