6 yuzu citrus fruits The yuzu I used weighed about 13oz/380g
3/4cupsgranulated sugar 80% of prepared yuzu peel weight*2
3tbspYuzu juice or 50 ml from the 6 yuzu fruits
Instructions
Cut the yuzu fruit in half and remove the segments and seeds*3. Soak the skins in a bowl of water for at least 30 minutes.
Drain the soaking water and scrape the white part of the yuzu skin out with a spoon
Slice the yuzu skin into roughly 0.2 inch(5mm) thick pieces.
Boil water in a saucepan and simmer the yuzu skins for a few minutes and repeat this process 2 more times.
Drain the yuzu peel and put it in a small saucepan with the sugar, seeds* and yuzu juice over medium heat.
Cook over low to medium heat till the liquid reduces and thickens. Turn the heat off while it is still a little loose*4 and remove the seeds.
Pour it into a prepared preserving jar.
Notes
*1 The yuzu I used weighed about 13oz/380g*2 My prepared yuzu peel weighed about 7 oz/190g x 0.8 = 56oz/150g of sugar required.*3 Do not discard the seeds as they contain pectin which thickens the marmalade . Place the seeds in a tea bag which you can buy from shops like Daiso or some Japanese grocery stores.*4 As it will become thicker when the marmalade has cooled down.