{"id":19797,"date":"2025-10-31T17:48:25","date_gmt":"2025-10-31T16:48:25","guid":{"rendered":"https:\/\/alpagrumi.ch\/?p=19797"},"modified":"2025-10-31T17:49:25","modified_gmt":"2025-10-31T16:49:25","slug":"sudachi-harvest-and-jam","status":"publish","type":"post","link":"https:\/\/alpagrumi.ch\/en\/sudachi-harvest-and-jam\/","title":{"rendered":"Sudachi harvest and jam"},"content":{"rendered":"\n

By mid-October the Sudachi are ready for harvest.
It’s time to pick them for jam.<\/p>\n\n

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This tree was planted in 2023, and is now in its third growing season.
It’s still very small, less than a metre tall, but fully covered with fruit.<\/strong><\/figcaption><\/figure>\n\n
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Fruits are small limes, acidic and fragrant limes.<\/strong>
When they start to feel a little soft to the touch and turn just a little yellow, it’s the ideal time to pick. <\/strong><\/figcaption><\/figure>\n\n
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Always pick with a chisel to keep the zest intact.<\/strong><\/figcaption><\/figure>\n\n
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In just a few minutes, the shrub is stripped bare.
He was carrying just over three kilos of Sudachis, not bad for such a young plant.<\/strong><\/figcaption><\/figure>\n\n
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Sudachi can be stored for over a week in a cool place. They will slowly turn yellow but retain their fragrance. <\/strong>
This time we let them rest for two days and they are already less green.<\/strong>
We take about 1.2 kilos of sudachis for the jam.<\/strong><\/figcaption><\/figure>\n\n
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The first step is to extract the juice and pulp.
All sudachi are cut in half.<\/strong> <\/figcaption><\/figure>\n\n
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Then they are pressed for the juice, keeping the zest separate.<\/strong><\/figcaption><\/figure>\n\n
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You should also collect any pulp that sticks to the device and add it to the juice. Nothing should be lost.
If there are a few seeds, you can leave them in and remove them during cooking (they float). <\/strong>
Sudashis generally contain very few seeds. <\/strong><\/figcaption><\/figure>\n\n
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The zests are completely cleaned of pulp, possibly by scraping with a knife. All membranes and remaining pulp are added to the juice. <\/strong><\/figcaption><\/figure>\n\n
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The only part of the sudachi to remove is the stalk.<\/strong><\/figcaption><\/figure>\n\n
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This can be done with a knife or a cookie cutter.<\/strong><\/figcaption><\/figure>\n\n
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Next, chop all the zest into thin strips, less than a millimetre wide if possible.<\/strong><\/figcaption><\/figure>\n\n
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This is the most time-consuming part of the jam-making process.
If we ever need to make a lot of jam, we’ll need a suitable machine.<\/strong><\/figcaption><\/figure>\n\n
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The next part removes the bitterness from the fruit. If you like bitter jam, you can skip this step.
The zests are heated, just covering with water<\/strong>, until they gently reach boiling point. <\/strong><\/figcaption><\/figure>\n\n
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When the water starts to boil, let it simmer for two minutes, then discard the cooking water.

To eliminate the bitterness, this procedure should be carried out three times:
boil, then discard the cooking water, return to cold water, boil again, etc…<\/strong><\/figcaption><\/figure>\n\n
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We can now collect and mix the pulp and juice with the zest.
Now it’s time to weigh the total to determine how much sugar to add.<\/strong>
There are 950 grams here, so we’ve lost a little weight.<\/strong> <\/figcaption><\/figure>\n\n
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The proportion of sugar may vary according to taste.
For one kilo of fruit we use 600 grams of sugar.<\/strong><\/figcaption><\/figure>\n\n
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Stir well before heating over low heat and bringing to the boil.<\/strong><\/figcaption><\/figure>\n\n
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Keep boiling gently, still over a low heat, for around 20 minutes.
Then test the consistency as for any jam (drip a drop of jam onto a plate until it solidifies).<\/strong><\/figcaption><\/figure>\n\n
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Pour the hot jam into pre-sterilized jars.<\/strong><\/figcaption><\/figure>\n\n
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Leave the jars upside down for an hour before turning them out.<\/strong>
This jam can be kept for over 6 months without any problems.
We obtained 1.2 kilos of jam with 2\/3 fruit content.<\/strong>

For those who like citrus jam, Sudachi is extraordinary, sweet, acidic and floral, with flavors that linger on the palate.<\/strong>

<\/strong><\/figcaption><\/figure>\n\n
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This year’s sudachi harvest is already over.
But other harvests continue, like the Feijoa guavas here.<\/strong> <\/figcaption><\/figure>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

By mid-October the Sudachi are ready for harvest.It’s time to pick them for jam.<\/p>\n","protected":false},"author":3213,"featured_media":19796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[62],"tags":[],"class_list":["post-19797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"_links":{"self":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts\/19797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/users\/3213"}],"replies":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/comments?post=19797"}],"version-history":[{"count":2,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts\/19797\/revisions"}],"predecessor-version":[{"id":19820,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts\/19797\/revisions\/19820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/media\/19796"}],"wp:attachment":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/media?parent=19797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/categories?post=19797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/tags?post=19797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}