Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, iyokan marmalade. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Our star @marmaladefes Yawatahama citrus fruit for this trip is #Iyokan, a low-pectin citrus that tastes like a cross between a mandarin and a tangerine. The iyokan (伊予柑 - C. × iyo), also known as anadomikan (穴門みかん) and Gokaku no Iyokan, is a Japanese citrus fruit, similar in appearance to a mandarin orange. It is the second most widely produced citrus fruit in Japan after the satsuma mandarin.
Iyokan Marmalade is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Iyokan Marmalade is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have iyokan marmalade using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Iyokan Marmalade:
- Take 4 Iyokan fruit
- Prepare 400 grams Iyokan flesh
- Prepare 200 grams Iyokan peel
- Get 300 grams Sugar
- Take 1 tbsp Honey
- Take 2 tbsp Lemon juice
The iyokan, also known as anadomikan, is a Japanese citrus fruit. It is the second most widely produced citrus fruit in Japan after the unshū mikan. Over the past few months of citrus preserving, food swaps, and gifts from friends, we have amassed what seems like a lifetime supply of marmalade. Inspired to think beyond toast, we are starting to see.
Steps to make Iyokan Marmalade:
- Wash and peel the iyokan citrus. Boil the peels in plenty of water. When the water comes to a boil, turn the heat down low and simmer for a while. Drain the peels in a colander and rinse the peels under running water while gently pressing them.
- Repeat Step 1 two or three times, then remove the pith with a knife. If you blanch the peels, the pith will be easy to remove.
- Blanch one more time and drain the water.
- While you're blanching the peels, place the Iyokan flesh in a bowl.
- Thinly slice the peel and place it in a cooking pot. Add the flesh and sugar, and let it sit for a bit. If you don't have much time, you can start simmering the marmalade it right away, but if you can, let it sit overnight. The liquid from the fruit will be released, and the fruit will absorb the sugar.
- Once you start simmering the marmalade the liquid will be released and the fruit flesh will come apart.
- Simmer on a medium heat for about 30 minutes and finish by adding the lemon juice and honey. Although it may seem like too much liquid, if you cool the marmalade it will become just the right consistency.
- Refer toto use the iyokan peels. - - https://cookpad.com/us/recipes/148062-candied-iyokan-orange-peels
Marmalades to suit every taste, from sweet and tangy fine cut varieties to strong, thick cut bitter marmalades. All are made from the finest citrus fruits using traditional recipes. Powder using Iyokan from Ehime prefecture is put between wafers， and Iyokan flavor is used for white chocolate. Finished with a refreshing sour and sweet kit cut. Marmalade was originally made of quince fruit.
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