Sakura Blossom Jam
The delicate, refined taste of Japanese cuisine. Japan is a land of dreams—exquisite dress, exquisite art, exquisite food. Cherry-blossom season is also the time to make jam from sakura blossoms, which is served at the tea ceremony during these weeks. This jam is ceremonial in itself, with a lovely, soft pink color, and it's usually made just once a year—though these days you can also buy sakura blossom jam ready-made.
UO-Shu
Recipe author
Sakura Blossom Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
2 g
Fats 0 %
0 g
Carbohydrates 91 %
20 g
71 kcal
GI:
40
/
0
/
60
- Rinse the salted blossoms thoroughly under running water, then pull the petals off the stems—you only need the petals for the jam. Pour the water into a saucepan and add the sugar and the sakura petals. Cook over low heat until all the color has leached from the petals into the water and the water turns yellow. To bring back the pink color, add the lemon juice. Bring to a boil and turn off the heat. Mix the gelatin with one tablespoon of water and the cherry liqueur, stirring until the gelatin dissolves. Pour the gelatin into the hot sakura-petal infusion and let it cool, then refrigerate to set. You can stir this jam into tea, or mix it with cherry jam and spread it on cookies. However you eat it, it'll always feel like the cherry blossoms have started blooming somewhere just outside your window.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Cherry liqueur - 299 kcal/100g
- Baileys Liqueur - 327 kcal/100g
- Liquor - 327 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Sakura - 60 kcal/100g
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