Yuzu Marmalade (With Pre-Canning Inspection)

Yuzu Marmalade: A bitter-sweet treat with a zesty kick. Enjoy the vibrant citrus flavor in every bite. Try it now!

Greetings, fellow foodies and citrus enthusiasts! Join me on a culinary adventure as I embark on the vibrant and delectable journey of making Yuzu Marmalade.

With its captivating aroma and zesty flavor, this marmalade is the perfect addition to your breakfast delights or as an indulgent topping for desserts.

Together, we’ll navigate the recipe step-by-step, uncovering the secrets to creating this exquisite homemade treat.

So, gather your ingredients and let’s indulge in the sweet and tangy world of Yuzu Marmalade!

Ready Time

14 hrs

Yields

10 servings

Ingredients

  • 7 larger yuzu
  • 1.4 large lemon
  • 3.5 cups water
  • 1/10 teaspoon baking soda
  • 1.2 (2.1 ounces) package fruit pectin (such as Sure-Jell®)
  • 3/4 teaspoon unsalted butter
  • 7.5 cups white sugar

Instructions

Pre-Canning Inspection: Inspect canning jars for cracks or damage, discarding any with imperfections. Submerge the jars in simmering water until ready for filling.

Wash new, unused lids and rings thoroughly in warm, soapy water.

Preparation: Remove the pith from yuzu and lemon peels using a spoon. Cut the peels into thin slivers using kitchen shears.

Extract the yuzu flesh juice using a strainer or cheesecloth over a bowl, then set it aside.

Cooking: In a large saucepan, combine the peels, water, and baking soda. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.

Add the yuzu juice and continue simmering for an additional 10 minutes.

Measure exactly 4 cups of the yuzu mixture into a separate pot. If needed, supplement with water to reach the desired amount.

Stir in the pectin, followed by the butter to reduce foaming.

Bring the mixture to a full rolling boil, maintaining constant stirring. After a boil is achieved, add the sugar and continue boiling while stirring vigorously.

Maintain the boil for exactly 1 minute, then remove from heat.

Canning: Carefully ladle the hot marmalade into the prepared jars, filling them to within 1/8 inch of the rim. Wipe the jar rims and threads clean, then seal with two-piece lids and screw the bands tightly.

In a large stockpot with a rack in the bottom, bring water to a boil.

Using a holder, gently lower the jars into the boiling water, spacing them at least 2 inches apart. Add additional boiling water if necessary to cover the jars by at least 1 inch.

Bring to a rolling boil, cover, and process for 10 minutes.

Post-Processing: Remove the jars from the stockpot and let them cool on a flat surface for 12-24 hours. Check the lid seals by pressing the center of each lid; if the lid does not move, the seal is secure.

Remove the bands for storage and store the jars in a cool, dark area for up to 2 weeks until the marmalade sets.

Nutrional Value

  • Calories: 120
  • Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 28g
  • Protein: 0g
Yuzu Marmalade
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