<Day 1> Wash yuzu well. Drain and cut into half horizontally.
Squeeze out the juice into a bowl.
Strain the juice through a sieve and keep half of the pips in a tea sachet or something similar (→ you'll use them later).
Tear off the inner skin and pith from the squeezed yuzu. Now you have yuzu peels, juice and pith.
Julienne the peel, wash well under running water and soak in water overnight. <This is the end of Day 1!>
<Day 2> Put the peel in a pan, add enough water to cover. Bring it to a boil and drain. Repeat this twice.
Put the peel in a thick heavy pan, add sugar and stir with a wooden spatula. Leave it for 30 minutes.
When water comes out of the peel, add the juice and pips and simmer over low~medium heat for about 20 minutes, stirring well. (Skim off the scum!)
*Take out the pips after 10 minutes.
When it has turned golden brown and thickened, it's done.
Transfer to a bottle sterilized with boiling water while it's still hot. I made 3 jars of yuzu tea this time.
Story Behind this Recipe
In Autumn, we get a lot of yuzu in my parents' garden and we make yuzu tea every year.
Jam hardens more than you think when it's cool. So remove from heat when you think it is still a bit runny. (I simmered it for more than 30 minutes and it turned solid hard later.) Put the leftover pith and pips in a gauze sachet and enjoy a yuzu bath♪.