Peel the skin off as much as and as thinly as possible.
This picture shows yuzu with their skins peeled.
Thinly julienne the skins. The thinner they are, the easier they'll simmer.
Soak the skin in a bowl of water for 1 to 2 hours to reduce the bitterness. Change water a few times.
Cut yuzu fruit in half and squeeze with a juicer.
Strain the juice and remove the seeds. The pulp is ok.
Put the juice, the drained skin, and water into a pot and heat on medium heat.
Add all of the sugar.
Simmer it until the skin becomes translucent and the texture thickens, for about 15 minutes.
It's done. It'll be a shiny and beautiful light orange color.
Store in a jar sterilized in boiling water I made 500 - 600 g of jam from 8 yuzu!
Put the jam into boiling water for yuzu tea! It's so good!!
My last batch for this season.
Story Behind this Recipe
I love yuzu citrus tea! But yuzu jam is expensive, so I made it myself and was surprised how easy it was! This is now a standard winter recipe!
Peel the skin as thinly as possible! Soak the skin in a bowl of water for a while to reduce the bitterness. Remove the white pith and soft skins as much as possible, and make clear colored jam. Adjust the amount of sugar as you like!