Gluten free!! Using Egg, yogurt

I received natsumikan and decided to make marmalade out of them. I think this marmalade has a less bitter flavor than the hassaku marmalade I made before.The seeds contain pectin, which helps thicken the marmalade.If you're going to store the marmalade for a long period of time, increase the amount of sugar.I use this marmalade in my homemade desserts or as a topping on yogurt. Recipe by Amawakame

We received a large amount of natsumikan, so I made marmalade many times to use them up. I finally got the way to make it, which I am satisfied. It takes time and effort to make marmalade, but the taste is worth the work. Please give it a try when you get organic natsumikan.The peel has a strong harshness and bitterness, so make sure to taste at Step 8. If you check precisely, it turns out to be a delicious marmalade with just the right amount of bitterness. Recipe by Chakochan

I was given lots of hassaku oranges.The pith has a very bitter taste but if you like that feel free to shred in the pith along with the skin. It'll make the fruit easier to shred that way.You can adjust the amount of sugar. I only used 45% because that's the sugar content of regular store-bought jam.If you use a bigger pot the water will evaporate faster so you'll be able to finish making the jam more quickly. Recipe by Earl-Grey.

The jam was for sale because its best-before date was getting close, so I tried putting into cupcakes. I used marmalade this time, but other kinds of jam will be delicious, too!They are easy cupcakes. All you have to do is mix the batter. The key is to let the well-blended batter sit in the fridge for about 3 hours. Recipe by memuchan

I created this recipe because I simply wanted to make melon bread.When you dust the cookie dough with cake flour, it will be easier to handle.Make lines on the cookie dough without cutting through so that you won't see the bread dough. For 5 melon bread buns. Recipe by Nahomin

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.

I wanted to make melon bread with a really crispy, crunchy outer layer, and after much trial and error I came up with this recipe.I used the back of a knife to make the pattern on the melon bread.Cut down on the amount of work by using a bread maker. Recipe by makoto

Combining the butter, honeyl, marmalade and cheese creates a sweet & salty taste that I love.You will become addicted to the mild sweetness of the orange marmalade with the slightly salty taste of the cheese.This is my favorite combination of ingredients for pound cake.-When removing the cake from the pan, if it seems like it's going to fall apart, leave it in the pan a while longer and let it cool. Once it has cooled completely, it shouldn't fall apart when it is removed from the pan.-Instead of rum, you can use cointreau or orange liqueur as well. Recipe by Timo.

I made some melon bread with cocoa powder.Step 7: For the cookie dough not to dry out, roll out one portion at a time. Cover with a damp towel, the same as you did for the bread dough.Step 11: The baking time depends on your oven.Using margarine will make the dough difficult to handle and a little bit too soft. Recipe by Yuuyuu0221

I planned to use milk, but was drawn in by the Calpis sitting next to it and decided to try using that instead. It was more delicious than I expected.Now if it doesn't include Calpis, it feels like something's missing and is unsatisfying.You can arrange this recipe in different ways.In the Summer, it's best if you use the Calpis Water right out of the fridge.I used Rice Flour (with Gluten) but you can use gluten free too.You can also replace it with any other type of flour for this recipe. Recipe by Inu 3hiki mo kazoku

Enjoy the vitamin C of yuzu! You can take in the whole healthy goodness of yuzu in this marmalade. I was shocked to learn that most of the yuzu jam sold in stores is imported.Change the water several times in step 4. In step 5, just add enough waer to cover, since more moisture will come out of the fruit as it cooks. The seeds have lots of pectin which will gel the marmalade, so simmer it with the fruit. Yuzu peel is tough, and it will become softer if you simmer it without sugar at first. Recipe by commeline