A picture of Yuzu Marmalade.

Yuzu Marmalade

cookpad.japan @cookpad_jp

I made this jam because I was given a lot of yuzu as a gift.

I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

I made this jam because I was given a lot of yuzu as a gift.

I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

Yuzu Marmalade

cookpad.japan @cookpad_jp

I made this jam because I was given a lot of yuzu as a gift.

I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

I made this jam because I was given a lot of yuzu as a gift.

I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

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Ingredients

1 serving

300 gramsYuzu citrus
1Sugar (60-70% weight of yuzu juice + peels)

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Steps

1

Wash the yuzu well.
2

Thinly peel the yuzu.
3

Julienne the peels.
4

Squeeze the juice out. Weigh the juice.
5

Soak the peels in water for 4-5 hours (while changing the water occasionally.) Drain the water, and weigh the peels.
6

Pour enough water to cover the peels in a pot, and turn on the heat. Simmer until the peels soften (for about 15 minutes). When the peels soften, add yuzu juice, then add the sugar which is 60% weight of the juice + peels. Simmer until thickened.
7

Pour the jam into disinfected jars while it's still hot.

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cookpad.japan @cookpad_jp

on December 18, 2014 04:52

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