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1
Wash the lion yuzu in warm water (Scrub with a vegetable brush or the equivalent.)
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2
Peel the skin and soak it overnight in water.
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3
(The skin will float to the surface, so use a small dish as a weight.)
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4
Wrap the fruit in plastic wrap, and store it in the refrigerator.
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5
Chop the skin soaked overnight, and put it in a bowl of water.
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6
Change the water immediately, and let the skin soak for about 40 minutes.
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7
Peel off the white fluffy pith from the fruit.
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8
Remove the flesh and seeds from the segments.
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9
(The pith and segment sac are not used.)
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10
Drain Step 4 and combine with Step 4.
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11
Measure the weight, and prepare the same weight of granulated sugar.
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12
Knead the skin and flesh from Step 5 and avoid crushing the flesh.
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13
Transfer the contents of Step 6 to a pan, and add enough water to cover and heat.
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14
While adding water to maintain the water level, gently boil until soft.
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15
When the Step 6 mixture is soft, add half of the granulated sugar.
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16
Remove the seeds.
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17
Add the remaining granulated sugar.
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18
Gently simmer while taking care not to boil the mixture.
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19
Place a small amount on a dish.
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20
If the jam is thick when cooled, it is ready.
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21
Place the jam into a sterilized bottle while it is still hot.
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22
This is sufficient for eating at home.
