Scrub the yuzu with a natural bristol brush and rinse well. Cut in half crosswise, squeeze the juice, and remove seeds.
Remove the squeezed segments and pith from the peel and set aside. Cut the peel rather thickly as it is delicate.
Blanch the peel twice in water 4~5 times the amount of the peel. Then soak in cold water for 20~30 minutes to remove the bitterness. Drain in a colander.
Blanch the squeezed segments and pith twice in water 4~5 times the amount of the peel. Then soak in cold water for 20~30 minutes to remove the bitterness. Drain in a colander.
Transfer Step 4 into a pan, add enough water to cover and simmer over high~medium heat. Once it comes to a boil, add the juice and seeds.
Simmer until it reduces to 80% while skimming off the scum.
After it starts to break apart and thicken, strain through a sieve to draw out the pectin.
Add the peels into Step 7, simmer over medium-high heat until it reduces to 80%.
Add sugar evenly in 3 batches. The amount of sugar in this recipe is not so sweet. Simmer until it reaches your desired consistency.
Make it rather runny for yoghurt and less so for cakes and teriyaki. When it becomes translucent and amber in color, it's done.
Story Behind this Recipe
Kagawa prefecture has a warm and dry climate and is suited to grow citrus fruits. There are a lot of citrus varieties these days, but traditional yuzu is still very popular. There are a lot of farmers who have yuzu trees in their gardens around here. We were given a tons of yuzu, so I made yuzu jam.
If you don't mind (or like) the bitterness, blanch only once in Step 3 and 4. Wash the peel really well and remove any damaged parts. Drawing the pectin while straining through a sieve is key. So strain really well with a rubber or wooden spatula.