Sudachi Citrus Confiture

Sudachi Citrus Confiture

Confiture with ripe sudachi citrus For spreading on bread, for putting into black tea, for serving with cake or yogurt and so on.


Sudachi citrus fruit
about 50 (1.8 kg)
720 g (40% of the sudachi's weight)
Lemon juice
3 tablespoons


1. Wash sudachi and pat dry.
2. Cut them in half vertically and slice them thinly with zest. Seeds should't be taken off.
3. It will be like this. I recommend using a enamel cast iron pot that resistant to acidic foods.
4. Add measured sugar and lemon juice and place over low heat. Stir it gently until it comes to a boil. Remove seeds and skim off the scum.
5. Simmer for 20 minutes after starting boiling. Adjust the simmering time depends on the season. Transfer to a jar that has been sterilized in boiling water, and it's done.

Story Behind this Recipe

The Sudachi tree in my garden produces more and more fruit each year, And I got about 300 fruit this year.
I made this Sudachi confiture using about 50 fruits.