Yuzu Marmalade
Grandma’s Yuzu Marmalade Recipe
As autumn settles in, I’m reminded of my grandmother’s tiny but cozy kitchen and the fragrant aroma of Yuzu Marmalade filling the air. Her backyard has around five or six yuzu trees, and the end of October to early November is the perfect time for harvesting this beloved Japanese citrus. I’m sharing my grandma’s homemade yuzu jam recipe today, capturing the tart and aromatic flavor of yuzu that pairs so well with bread, pastries, and more.
This yuzu jam recipe is simple, traditional, and deliciously unique. Yuzu, with its bright, floral flavor, transforms into a wonderful spread that’s both tangy and sweet - perfect for adding a Japanese twist to your favorite dishes. Plus, it’s a great way to preserve the yuzu harvest and enjoy this delightful citrus all year round.
RECIPE
Servings: 5-6 jars (8oz each)
Time: 5-6 hours
Ingredients:
12 yuzu fruits
3 cups of sugar
Instructions:
Prepare the Yuzu:
Start by rinsing the yuzu fruits thoroughly, then gently pat them dry with a clean cloth.
Trim and Juice:
Remove any stems or blemished spots on the skin.
Slice each yuzu in half, squeezing out the juice and setting it aside with the seeds.
Finely chop the remaining peels along with the white pith (remove the pith if desired as it has slight bitterness)
Remove Bitterness:
Place the chopped yuzu peels in a pot of water, bringing it to a boil. Drain, and repeat this process two or three more times to remove excess bitterness from the yuzu peels.
Simmer with Sugar:
Return the yuzu peels to the pot. Pour in enough water to cover the peels and stir in the sugar.
Simmer over low heat for a few hours until the mixture thickens to a marmalade-like consistency, stirring occasionally.
Cool and Store:
Once the yuzu marmalade has reached your desired consistency, remove it from the heat and allow it to cool before transferring it to sterilized jars for storage.
Tips for the Best Yuzu Marmalade
Storage Tips: Yuzu jam can be stored in the fridge for up to 1 month. For longer preservation, consider canning the jam.
Using Leftover Seeds: My grandma soaks the seeds into Shochu (Japanese distilled beverage), use it for her own skincare as a moisturizer.
How to Enjoy Your Yuzu Jam Yuzu jam is wonderfully versatile. Spread it on toast, add a spoonful to plain yogurt, or drizzle over pancakes. It’s also fantastic in savory sauces, adding a citrusy twist to salad dressings, marinades, and even desserts.
What is Yuzu?
Origin and History: Yuzu is believed to have originated in central China and Tibet, later making its way to Japan and Korea. Today, it’s cultivated mainly in Japan’s Kochi Prefecture, which is celebrated for producing some of the highest-quality yuzu in the world.
Appearance: Yuzu fruits are round and slightly smaller than a tennis ball, with a dimpled, thick yellow or green skin. Unlike other citrus fruits, yuzu is packed with seeds and has minimal juice, making it better suited for zesting, sauces, and infusions.
Aromatic Profile: The aroma of yuzu is one of its most sought-after qualities. Its uplifting, floral scent has a relaxing effect, which is why it’s often used in aromatherapy and yuzu-scented bath products.
