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1
Cut the yuzu in half.
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2
Squeeze its juice and remove the seeds.
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3
Do not throw out the seeds and juice because they will be used later.
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4
When the cutting and squeezing is done, remove any fiber from the yuzu citrus and chop.
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5
You could also use a slicer or a vegetable peeler.
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6
Put the chopped yuzu into a pot.
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7
Add plenty of water (not listed) to soak the yuzu and heat until it boils.
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8
When boiling, turn the heat to low and simmer for 5 minutes (to remove bitterness).
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9
Put the seeds from Step 1 and 200 ml of water (not listed) into a pot.
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10
Bring it to a boil over high heat to remove the pectin in the seeds.
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11
Pass it through a colander or a sieve and remove the seeds.
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12
Put the juice (Step 1), peel (Step 3), and water with the seeds removed (Step 4) into a pressure cooker and turn it on.
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13
After it comes to a boil, cook for 2 minutes under pressure and over medium heat.
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14
Turn the heat off and set it aside until the pin drops.
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15
When it's done, uncover the lid and add sugar and a little salt.
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16
Heat until your preferred thickness.
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17
Transfer in a sterilized bottle and voila!
