[Farmhouse Recipe] Yuzu Jam

Name: [Farmhouse Recipe] Yuzu Jam
Cuisine: American
Ingredients: 1 kg Yuzu; 500 grams Sugar; 500 ml Water

I make jam every year with yuzu picked from my garden in an attempt to use the whole fruit.

■ The only part you won't be using are the seeds and stem.
■ When chilled, the jam will thicken more, so when it starts to thicken slightly, remove from heat and it's done.
■ Since sugar burns easily, be sure to mix often with a wooden spatula while simmering.
■ Carefully skim off the scum while simmering the yuzu mixture. Recipe by FarmersK

I make jam every year with yuzu picked from my garden in an attempt to use the whole fruit.

cookpad.japan @cookpad_jp

I make jam every year with yuzu picked from my garden in an attempt to use the whole fruit.

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Ingredients

1 kgYuzu
500 gramsSugar
500 mlWater

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Steps

1

Wash the yuzu well and separate the yuzu into 3 parts; the peel, seeds and the pulp (including the fruit juice and membrane). The only part you won't be using are the seeds and the stem.
2

Julienne the yuzu peel, including the pith. Finely cut the fruit pulp.
3

Boil the julienned peels for 5 minutes in plenty of hot water, drain well and soak in a bowl of cold water.
4

Change the water 2 to 3 times, gently wash the peels, and let the peels soak in the water overnight. Drain the water the next day.
5

Add the peels, chopped fruit pulp, sugar, and water in a pot, and simmer over medium heat. After simmering until it's reduced by less than 1/3, and the mixture has thickened, the jam is done. This will take about 45 minutes.
6

Store in a sterilized jar.