After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar

Name: After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar
Cuisine: American
Ingredients: 1 as much as you want to make Yuzu peel; 1/2 of the yuzu in weight Sugar (white castor or superfine sugar); 1 Granulated sugar (to sprinkle on the peel); 1 tbsp to to the whole amount Yuzu juice

cookpad.japan @cookpad_jp

Whenever I get a hold of organic yuzu, I want to make this. You can use the yuzu used in osechi (New Year's feast food) or leftover sudachi peel from squeezing the juice on grilled Pacific saury!
I make this very much in my own way, so the directions aren't very conventional.

In Step 5: if you are not using the yuzu juice afterwards, just put it all in.

Take your time to dry the peels, and coat each piece generously with granulated sugar.
You can also use this recipe with other citrus fruits like lemons, oranges and natsumikan tangerines.
Use sudachi and kabosu citrus for desserts. Recipe by cafe-cafe

In Step 5: if you are not using the yuzu juice afterwards, just put it all in.

cookpad.japan @cookpad_jp

In Step 5: if you are not using the yuzu juice afterwards, just put it all in.

Saved

Ingredients

1as much as you want to make Yuzu peel
1/2of the yuzu in weight Sugar (white castor or superfine sugar)
1Granulated sugar (to sprinkle on the peel)
1 tbspto to the whole amount Yuzu juice

Saved

Steps

1

Use organic yuzu citrus if possible. Scrub the yuzu well with a bristled sponge. Cut the fruit in half and squeeze out the juice. Take the seeds and membranes and set aside.
2

If you remove the white pith from the peel, it will be less bitter, but you can leave it if you like.
3

Bring plenty of water to a boil. Soak yuzu peel in the boiling water for 1-2 minutes. Throw away the water, bring fresh water to a boil and repeat. Do this for a total of 3 times. Leave the yuzu peel in the final water for more than 3 hours to overnight.
4

Drain the yuzu peel well without squeezing it, and weigh. Slice as thinly as you like. If you cut it very fine, it will dry faster.
5

Put the sliced peel and sugar in a pan, and leave for a while until the sugar has permeated the peel. Start cooking over a very low heat. Not a lot of moisture will come out at the start, so add 1 tablespoon of yuzu juice.
6

Skim off the scum diligently. Simmer until there's just some moisture left in the bottom of the pan. At this stage, it's "yuzu tea." If you reduce the moisture even more, it's "yuzu jam"!
7

If you simmer it until there's almost no moisture left in the pan, it's almost "yuzu peel." Cool, spread the peel on a tray or plate, sprinkle granulated sugar and leave to dry.
8

Turn the peel over at least once a day, and sprinkle more granulated sugar. This is how it look on the 2nd day. (It depend the room humidity, but this photo was taken in January.)
9

This is how the peel looks after it's been dried for a week. At this stage, it has almost no moisture. It will keep in the refrigerator for a good month. I think peel at this stage is suited for dessert recipes.
10

To use the juice: You can use yuzu or kabosu juice to make citrus vinegar. Just add an equal amount of vinegar and store it. It will keep for quite a long time. An empty vinegar bottle is the best storage container.