The White Bean Jam Shiro An is a variant of the red bean Azuki jam, equally tasty and delicate. Lima beans (or butter beans) or blue beans are usually used. If you can’t find them, a valid alternative is cannellini beans or borlotti beans.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour 30 Minutes
- Portions: about 9 oz of jam
- Cooking methods: Stovetop
- Cuisine: Japanese
Ingredients
- 9 oz beans (frozen, borlotti or cannellini)
- 1/2 cup sugar
- 1 pinch fine salt
Preparation
Take 9 oz of frozen beans, remove the skin covering them, and you’ll get about 6.3 oz once cleaned (obviously it will depend on the size of the beans).
Put the beans in a small pot, cover them with water and boil for about 40 minutes, removing the foam if it forms on the surface. Add hot water if too little. The beans will be ready when they crumble between your fingers.
Drain the beans from the water, pass them through a fine mesh sieve twice, to obtain a fine and smooth mixture. I got about 7.8 oz of bean cream.
At this point, put the cream in the pot, add 1/2 cup of sugar, a pinch of salt.
Cook for about 10 minutes, stirring occasionally with a wooden spoon.
The jam is ready when you make a line at the bottom of the pot with a spoon. Remove from heat and cool. It can be frozen. You’ll get about 9 oz.
Your jam is ready to be enjoyed.
Tips/Advice
If you use cannellini beans, the jam will have a nice white color, the same if you use borlotti.
The type of beans used are usually Lima beans (or butter beans) or blue beans.
If you liked the White Bean Jam Shiro An, also try the red bean Azuki jam:
