Sudachi Citrus Confiture

1. 1

   Wash sudachi and pat dry.

2. 2

   Cut them in half vertically and slice them thinly with zest.

3. 3

   Seeds should't be taken off.

4. 4

   It will be like this.

5. 5

   I recommend using a enamel cast iron pot that resistant to acidic foods.

6. 6

   Add measured sugar and lemon juice and place over low heat.

7. 7

   Stir it gently until it comes to a boil.

8. 8

   Remove seeds and skim off the scum.

9. 9

   Simmer for 20 minutes after starting boiling.

10. 10

    Adjust the simmering time depends on the season.

11. 11

    Transfer to a jar that has been sterilized in boiling water, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.