「今年は金柑が豊作、少し手伝って・・・」と母から連絡があり、実家に戻って少し取ってきました。
無農薬の取れたての金柑はツヤツヤプリプリ。
あの金柑独特の苦味が私は好き！ささっと洗って丸かじり。
しかし、好きとはいえ流石に連日の「金柑丸かじり」はやはり飽きてくる。
「う～ん、1個1個種取りか・・・」としばし悩んだが思い切って「金柑ジャム」にする事にした。
お砂糖の変わりにナムターン ピッ(ココナツシュガー）。
レモン汁の変わりにマナオの果汁。
ココナツシュガーで作ったジャムは金柑本来の甘味を引き立てる優しいジャムに仕上がりました。
昨年は「ルバーブ」と「りんご」をココナツシュガーとマナオでそれぞれジャムにしてみましたが、いずれも上品な優しい甘さのジャムに仕上がり満足満足。
「ココナツシュガー」と「マナオ」使ったジャムお勧めですよ！
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