Shishi Yuzu (Lion Yuzu) Citrus Jam

Name: Shishi Yuzu (Lion Yuzu) Citrus Jam
Cuisine: American
Ingredients: 1 fruit Lion yuzu; 1 weight of skin + fruit Granulated sugar

cookpad.japan @cookpad_jp

I received fragrant shishi yuzu from my neighbor and I made jam out of it.

Do not boil the jam. Let it simmer over low heat.
Don't boil the jam to a thick consistency in the pan, as it will get too hard once it cools down. Recipe by 2primavera

I received fragrant shishi yuzu from my neighbor and I made jam out of it.

Do not boil the jam. Let it simmer over low heat.
Don't boil the jam to a thick consistency in the pan, as it will get too hard once it cools down. Recipe by 2primavera

cookpad.japan @cookpad_jp

I received fragrant shishi yuzu from my neighbor and I made jam out of it.

Do not boil the jam. Let it simmer over low heat.
Don't boil the jam to a thick consistency in the pan, as it will get too hard once it cools down. Recipe by 2primavera

I received fragrant shishi yuzu from my neighbor and I made jam out of it.

Do not boil the jam. Let it simmer over low heat.
Don't boil the jam to a thick consistency in the pan, as it will get too hard once it cools down. Recipe by 2primavera

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Ingredients

1fruit Lion yuzu
1weight of skin + fruit Granulated sugar

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Steps

1

Wash the lion yuzu in warm water (Scrub with a vegetable brush or the equivalent.)
2

Peel the skin and soak it overnight in water. (The skin will float to the surface, so use a small dish as a weight.) Wrap the fruit in plastic wrap, and store it in the refrigerator.
3

Chop the skin soaked overnight, and put it in a bowl of water. Change the water immediately, and let the skin soak for about 40 minutes.
4

Peel off the white fluffy pith from the fruit. Remove the flesh and seeds from the segments. (The pith and segment sac are not used.)
5

Drain Step 4 and combine with Step 4. Measure the weight, and prepare the same weight of granulated sugar.
6

Knead the skin and flesh from Step 5 and avoid crushing the flesh.
7

Transfer the contents of Step 6 to a pan, and add enough water to cover and heat. While adding water to maintain the water level, gently boil until soft.
8

When the Step 6 mixture is soft, add half of the granulated sugar. Remove the seeds.
9

Add the remaining granulated sugar. Gently simmer while taking care not to boil the mixture.
10

Place a small amount on a dish. If the jam is thick when cooled, it is ready.
11

Place the jam into a sterilized bottle while it is still hot. This is sufficient for eating at home.