Homemade Sweet and Fragrant Yuzu Marmalade
How to Make Delicious Homemade Yuzu Marmalade Packed with Vitamin C
A refreshing and sweet yuzu marmalade recipe made with seasonal yuzu fruits! Packed with Vitamin C, this homemade treat is perfect for enjoying as a warm tea or using as a versatile ingredient to enhance your cooking. Make it during yuzu season and add a bright, citrusy flavor to various dishes and drinks!
Main Ingredients
- 2.4kg Yuzu (weight after cleaning)
- 2.4kg Sugar (equal weight to yuzu)
For Cleaning Yuzu
- Vinegar, appropriate amount
- Baking soda, appropriate amount
- Vinegar, appropriate amount
- Baking soda, appropriate amount
Cooking Instructions
Step 1
Rinse the yuzu under running water, then soak them in water with 3 tablespoons of vinegar for 5 minutes. Sprinkle baking soda over the yuzu and scrub them thoroughly with a brush or cloth, ensuring all surfaces are clean. Rinse multiple times with clean water and then pat dry completely with a kitchen towel. Thoroughly cleaning the peel is crucial for the best flavor.
Step 2
Cut the cleaned yuzu in half crosswise using a sharp knife. Carefully remove all the seeds from the pulp. Leaving seeds can impart a bitter taste, so meticulously remove them with a spoon or tweezers.
Step 3
Using a teaspoon, gently scrape out the pulp from the yuzu halves, separating it from the peel. Separating the pulp makes it easier to julienne the peel later.
Step 4
Tear off the white pith from the inside of the yuzu peel, as it can also contribute to bitterness. Fold the peel in half, then slice it thinly into fine strips (julienne). Trim off the stem end. Slicing the peel thinly will help to release more of the fragrant yuzu oils.
Step 5
Set aside the julienned yuzu peel. Place the separated yuzu pulp into a blender and blend until smooth. Combine the blended pulp with the julienned peel.
Step 6
Add sugar equal to the weight of the prepared yuzu mixture and mix well until evenly coated. Reserve about 1 cup of sugar (using a standard paper cup) to line the jar later. This reserved sugar helps in preserving the marmalade.
Step 7
Sterilize your glass jar by boiling it in water. Line the bottom of a pot with a clean cloth, place the jar upside down on the cloth, and fill the pot with cold water up to the neck of the jar. Bring the water to a rolling boil, then turn off the heat and let the jar sit for 2-3 minutes. Remove the jar and allow it to dry completely, both inside and out, by air-drying or using a clean towel. Any remaining moisture can cause the marmalade to spoil.
Step 8
Once the sugar has started to dissolve and the mixture becomes more liquid, stir the yuzu mixture thoroughly, ensuring it’s well combined from the bottom. Fill the sterilized jar, leaving about a third of the space at the top empty. This headspace is important.
Step 9
Spoon the reserved sugar over the top of the yuzu marmalade, creating a thick layer. This sugar layer acts as a barrier against air, helping to keep the marmalade fresh. Seal the jar tightly with its lid.
Step 10
Let the sealed yuzu marmalade sit at room temperature, away from direct sunlight, for 2-3 days to allow the flavors to meld and the sugar to fully dissolve. After this initial period, store it in the refrigerator. It’s best to wait at least a week before consuming to allow the flavors to mature fully.
