-
1
Wash and peel the iyokan citrus.
-
2
Boil the peels in plenty of water.
-
3
When the water comes to a boil, turn the heat down low and simmer for a while.
-
4
Drain the peels in a colander and rinse the peels under running water while gently pressing them.
-
5
Repeat Step 1 two or three times, then remove the pith with a knife.
-
6
If you blanch the peels, the pith will be easy to remove.
-
7
Blanch one more time and drain the water.
-
8
While you're blanching the peels, place the Iyokan flesh in a bowl.
-
9
Thinly slice the peel and place it in a cooking pot.
-
10
Add the flesh and sugar, and let it sit for a bit.
-
11
If you don't have much time, you can start simmering the marmalade it right away, but if you can, let it sit overnight.
-
12
The liquid from the fruit will be released, and the fruit will absorb the sugar.
-
13
Once you start simmering the marmalade the liquid will be released and the fruit flesh will come apart.
-
14
Simmer on a medium heat for about 30 minutes and finish by adding the lemon juice and honey.
-
15
Although it may seem like too much liquid, if you cool the marmalade it will become just the right consistency.
-
16
Refer toto use the iyokan peels.
