Yuzu Marmalade making

The season of yuzu is almost over.

We harvested fruits to make marmalade.
It weighed more than 10 kg!
There will be lots of marmalade!

First, squeeze yuzu juice.
Clean inside and julienne skins then blanch them.

Mix skin, juice, sugar (5 kg) and water, and cook.
Add seeds when it started to boil (for pectin), and keep cooking for 40 ~ 50 min.

To check the consistency, spread some of the marmalade on a plate and cool it down in a freezer. This is a tip from JC's friend who is a chef.

As we expected, we ended up with a lot of marmalade!
If you ran out of glass jars, you can keep marmalade in a plastic bag and store in a freezer.

I don't like it too sweet so used less sugar, but if you want more sweetness, you can add honey when you use.

These are also tips from the chef.

I made a steamed cake with this marmalade. The recipe is from "Yuzu" by Shigeko Nakamura.

Next day, I mixed marmalade and soy sauce, then marinated beef in it for quick Yakiniku (BBQ). Yummy.