Yuzu is very rare to find outside of Japan as are other Japanese citrus like kabosu and sudachi. So, I was really lucky to have so many fresh yuzu fruit this winter. After making the delicious Yuzu Sorbet, I was able to pick more yuzu from my friends’ trees in their backyard. This abundance of yuzu in my life made me smile cheek to cheek, but there was one problem. We were leaving for Taiwan in just a few days for two weeks, and I was worried our fresh citrus would spoil. The solution? Make delicious homemade Yuzu Marmalade (柚子のマーマレード). This recipe made amazing marmalade, and I hope you like it as much as my family does!
Making and Canning Yuzu Marmalade
My biggest challenge was that I had absolutely no experience with canning. I was definitely a bit hesitant, but I had to save my yuzu! I quickly looked up the method of canning and making marmalade. It was pretty straightforward and simple. Can you guess what was the most difficult part? Cutting and peeling 24 yuzu fruit and slicing the zest into julienned pieces. The peel is thick and you need to press it down to cut. My hands were so sore from slicing even with a sharp knife. Before that step, I had to squeeze the yuzu juice and collect the seeds. We boil the yuzu seeds in mesh tea bags with the fruit because they release pectin, which helps the jelly form [source].
Ingredients You’ll Need
If you are able to get your hands on this delicious citrus fruit, I hope you can make this recipe! You just need three ingredients:
fresh yuzu fruit sugar — I used granulated cane sugar water
How to Make Yuzu Marmalade
Ways to Enjoy Yuzu Marmalade
This is definitely one of the world’s greatest marmalades! Here are some way to enjoy this versatile ingredient:
add it to Japanese milk bread toast along with sweet butter; it’s the perfect breakfast condiment! make a hot yuzu tea — just add a dollop to hot water and mix add to homemade teriyaki sauce make a yuzu chuhai cocktail
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