[Farmhouse Recipe] Yuzu Jam

1. 1

   Wash the yuzu well and separate the yuzu into 3 parts; the peel, seeds and the pulp (including the fruit juice and membrane).

2. 2

   The only part you won't be using are the seeds and the stem.

3. 3

   Julienne the yuzu peel, including the pith.

4. 4

   Finely cut the fruit pulp.

5. 5

   Boil the julienned peels for 5 minutes in plenty of hot water, drain well and soak in a bowl of cold water.

6. 6

   Change the water 2 to 3 times, gently wash the peels, and let the peels soak in the water overnight.

7. 7

   Drain the water the next day.

8. 8

   Add the peels, chopped fruit pulp, sugar, and water in a pot, and simmer over medium heat.

9. 9

   After simmering until it's reduced by less than 1/3, and the mixture has thickened, the jam is done.

10. 10

    This will take about 45 minutes.

11. 11

    Store in a sterilized jar.

* Per serving · 4 servings · Values may vary.

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