Heartwarming Yuzu Tea (Yuzu Jam)

Heartwarming Yuzu Tea (Yuzu Jam)

It takes a lot of time and effort to make yuzu jam, but if you divide up the work over 2 days, you won't have any problem.
Enjoy this delicious yuzu jam in tea.

Ingredients: 3 small pots

Yuzu fruit
1 kg (Approximately 18 small yuzus)
500 g (4 medium size)


1. <Day 1> Wash yuzu well. Drain and cut into half horizontally.
2. Squeeze out the juice into a bowl.
3. Strain the juice through a sieve and keep half of the pips in a tea sachet or something similar (→ you'll use them later).
4. Tear off the inner skin and pith from the squeezed yuzu. Now you have yuzu peels, juice and pith.
5. Julienne the peel, wash well under running water and soak in water overnight. <This is the end of Day 1!>
6. <Day 2> Put the peel in a pan, add enough water to cover. Bring it to a boil and drain. Repeat this twice.
7. Put the peel in a thick heavy pan, add sugar and stir with a wooden spatula. Leave it for 30 minutes.
8. 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!)
9. *Take out the pips after 10 minutes.
10. When it has turned golden brown and thickened, it's done.
11. 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.