Wash the yuzu thoroughly, cut in half horizontally, and squeeze.
Remove the seeds from the squeezed juice with a spoon.
Remove the remaining pulp from the inside of the yuzu skins by hand.
Thinly slice the yuzu skins from step 3 into 1 mm-thick pieces.
Wash the ginger well, and grate with the skin still on.
Combine the yuzu juice from step 2, yuzu skin from step 4, grated ginger from step 5, sugar, honey, lemon, and squeezed lemon juice in a microwave-safe container such as a silicone steamer, and mix.
Cover step 6 with a lid or plastic wrap, microwave at 600 w for 3 minutes, remove the cover and stir, and then microwave without covering for an additional 2 minutes.
Tip: The jam will be watery at this point since it will be warm, but will take on the consistency of normal jam once it cools.
Store the finished jam in a container with a lid, and store in the fridge once it's cooled down.
This particular jam uses a lot of the skin, and has a refreshing sweetness to it. Feel free to increase the amount of honey to taste.
Tip: Put a spoonful of the jam in a cup and drink with hot water for a tasty treat. (You can also add honey).
Story Behind this Recipe
I always drink hot tea by dissolving store bought jam, homemade dark brown sugar and ginger jam in hot water, but I thought that it would sure be convenient if the tea and ginger were mixed to begin with, so I made this. It has a nice sweet yet not not too sweet taste.
Adjust the microwaving time based on the type of material and size of the container you use. (Tip: The mixture may boil over if you use a container that is too small. I used a 12x20cm silicone microwave steamer.)