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1
Wash the yuzu and cut in half.
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2
Juice the fruit, and pass the juice through a sieve to remove the seeds.
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3
Put the seeds and membrane from step 3 in a paper pack (or wrap in cheesecloth or cotton gauze).
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4
Take the citrus pulp out with a spoon to separate it from the peel.
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5
There is still some seeds and juice left in the membranes, so let it drip down into a bowl.
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6
Finely shred the peel, put into a large bowl of water and wash gently by squeezing with your hands, changing the water several times.
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7
Leave to soak overnight in plenty of water.
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8
Drain off the water from step 4.
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9
If the water is no longer yellow, the bitterness should be gone.
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10
Put the wrapped seeds and membrances in a pot with the shredded peel, and add enough water to cover.
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11
Simmer for about 1 hour.
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12
When the peel is tender, add the juice and sugar.
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13
If you add sugar from the beginning the peel will nto become tender, so add it in 2 to 3 batches.
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14
Add all the sugar and simmer for a while.
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15
When it is syrupy, it's done.
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16
It should take about an hour.
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17
It will thicken when cooled, so stop simmering when it's still a bit liquidy.
