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Preparation
4 hours
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Processing
1 hour
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Difficulty
Easy
Delicious, sweet, unique, and truly intriguing radish jam, right? Let’s get into the kitchen and immediately prepare this delicious jam for Tet for your family!
Ingredients for Delicious Radish Jam For 2 – 3 people
Radish 1 bulb (700gr) Sugar 300 gr Salt 1 tablespoon Turmeric powder 1 tablespoon Vanilla 1 tube Quicklime 1 tablespoon
Tips for choosing good radish:
- Good radish will have a crunchy, very distinctive taste. Poor quality radish due to chemicals will lack fragrance, be fibrous, bland, and soft.
- Choose radish based on size and external shape: Choose radish that is of moderate size, when held in hand has a weighty and firm feel, the bulb is intact, with natural color, light green, not soft, not infested or bruised.
- Avoid choosing bulbs with overly glossy colors, excessively shiny skin, or abnormally fresh as they may have absorbed pesticides and growth hormones.
-800x450.jpg "How to Make Delicious and Long-lasting Su Hao Jam for Tet 2")
Tools needed:
Non-stick pan, bowls, chopsticks,…
How to Make Chewy Kohlrabi Jam
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Prepare the kohlrabi
Peel the kohlrabi and cut it into thick strands about 0.5 or 0.7cm as shown.
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Soak the kohlrabi
Put quicklime into cold water and let it settle, then pour off the clear water on top to soak the kohlrabi.
Soak the kohlrabi in the quicklime water for about 1 hour. After that, take it out and rinse thoroughly with cold water.
Continue to soak the kohlrabi in salt water to remove the sap and reduce the pungent smell, soaking for about 30 minutes. Then rinse thoroughly with cold water. Drain the kohlrabi.
Tip:
The clear quicklime water will help the jam to harden on the outside but remain soft and chewy on the inside.
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Marinate with sugar
Put the drained kohlrabi into a large bowl, add 300g of sugar, 1 tablespoon of turmeric powder mixed with a little water, mix well, and let the kohlrabi marinate for about 2 hours to absorb the flavor.
Cooking the kohlrabi jam
Pour the syrup from above into a pan, turn on the heat to high to bring the syrup to a boil.
When the syrup is boiling, add the kohlrabi, stir gently, and continue to cook until the syrup thickens slightly. Skim off any foam that forms if present.
When the syrup has thickened, reduce the heat to low, continue cooking until the syrup becomes thick and sticky, and changes to a dark yellow color, then add 1 tube of vanilla, and cook until the sugar dries out as shown in the picture, then turn off the heat.
Final product
The kohlrabi jam is delicious with a chewy texture, sweet and uniquely tasty, with beautiful colors that are truly appealing, right? Let’s enjoy it right away!
How to preserve jam and notes when making jam:
- To keep it for a long time, wait for the jam to cool completely. Then put it in a glass jar or a tightly sealed container, and store it in the refrigerator’s cool compartment. This method can preserve jam for several months to a year.
- Although jam can last a long time, you should not keep it too long, as it will affect the taste of the jam.
- The tools such as glass jars or spoons used to scoop the jam must be clean and dry; otherwise, it can cause the jam to develop a film or spoil.
See more:
It’s really simple to make this attractive and unique suanhao jam, isn’t it? Let’s get cooking right away; TasteVN wishes you success!
