Let’s make delicious Yuzu marmalade together while yuzu fruits are in season in Australia. It takes a little time and effort, but carefully made yuzu marmalade is exceptionally delicious without a strong pungent taste. I will show you how to make yuzu marmalade with a refreshing aroma, pleasant acidity and an exquisite sweet and sour flavour.
What is Yuzu Marmalade?
Yuzu marmalade is a fruit preserve made from the yuzu citrus fruit. The yuzu peel is simmered in boiling water three times and then cooked with sugar to thicken to a marmalade. The natural pectin contained in and around the yuzu seeds will thicken the marmalade. Marmalade made from yuzu fruit is rich with a unique aroma and can be used for flavouring savory dishes and sweets. So you can enjoy both the unique sweet and sour taste.
You will Love this Yuzu Marmalade Recipe Because…
Only two ingredients required yuzu citrus fruit and sugar.
Yuzu marmalade can be added to sweeten various dishes.
How to Choose the Ingredients
Yuzu : Choose yuzu fruit which has a beautiful scent, the skin should be taut, the fruit firm with as few scratches as possible. Avoid squishy and wrinkled skin yuzu and choose fruit which feels heavy when you hold it. If it is light, it may be dry inside.
Sugar: Sugar is added not just for sweetening but to draw out the moisture from the yuzu peel to simmer the marmalade in without adding additional water as well as extracting the unique yuzu flavour. I use granulated sugar which gives a nice result without altering the yuzu flavour.
How to Make Yuzu Marmalade
1. Cut the yuzu fruit in half and remove the seeds and segments and soak the skins in water for 30 minutes to soften the white part of the skin.
2. Scrape the white part of the skin out with a spoon.
3. Cut up the peel.
4. Bring the water to a boil and then simmer for a few minutes and then discard the cooking water. Repeat this process 3 times.
5. Place prepared yuzu peel, seeds and sugar in a saucepan over medium heat and cook till the liquid is reduced and becomes thicker.
6. Pour into a sterilized preserving container.
Tips & Tricks
1. The key point in making yuzu marmalade without the bitter pungent taste is to remove as much of the white part of the skin as you can. Also remember to repeat the boil, simmer and discarding of the cooking water process three times to remove the bitter taste.
2. Don’t discard the seeds as they contain pectin which will thicken the marmalade. Turn the heat off when the marmalade is still a little loose as it will thicken when it cools.
How to Use Yuzu Marmalade
Yuzu marmalade can be used not only for spreading on toast and pancakes, but also as a topping for ice cream or yogurt. It can also be used as a secret ingredient for various dishes and as a key flavour for sweets and baked goods.
How to Store and How Long Will it Keep
Store the marmalade in a preserving jar which has been sterilized by boiling. Storing period will depend on the ratio of sugar used to the amount of yuzu peel used. This marmalade is made with a sugar content of 80% and it should keep for at least 6 months at room temperature unopened. After opening, refrigerate and use within 2 weeks. Reference
Other Japanese Preserving Recipes
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Yuzu Marmalade 柚子ママレード
Ingredients
- 6 yuzu citrus fruits The yuzu I used weighed about 13oz/380g
- 3/4 cups granulated sugar 80% of prepared yuzu peel weight*2
- 3 tbsp Yuzu 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.
Recipe did not say to use the membranes, so I discarded them. Now there is not enough liquid to create a marmalade!
Did I miss something? There is not enough liquid in this recipe to create a marmalade! I am now adding water so I have enough liquid to cover the seeds in cheesecloth. And, I will build down, put am losing faith.
Hi, Anonymous and JZ moisture is drawn out from the peel by sugar so you don’t need any liquid to add to make yuzu marmalade which is explained in the post.
Do you discard the membranes? Found a different recipe using the membranes but seems more time consuming.
I don’t discard the membranes but remove the white skin part as much as I can.
Made this today, for a second year and it turned out beautifully. Good recipe with so much effort but for a small batch, that is simply worth a full day of quiet dedication. I feel really confident that I know how to make Yuzu Lemon Marmalade well now
That’s fantastic! Ton Thank you for leaving a comment and 5 star rating <3
Tastes wonderful, but too thin, so I will have to recook it. I think an indication of time needed to firm the jam up would be helpful.
After 2 or 3 water changes to get red of the bitterness, do you add more water to cook all of the ingredients? If so how much?
Terry
Hi Terry, no you don’t need to add any water 😀
How fun! I had two precious fruits and I found your recipe. A jar of marmalade is now cooling and thinking about scones this winter. I enjoyed watching the seed pectin at work. The pith was easy to scrape from the peels after the hot water baths
Thank you!
Amazing taste and so easy to make following your recipe, thank you.
Ohhhh Thank you Richard 😀
I will never make marmalade from any other citrus again. Yuzu is the best!
Hi Suzanne, I agree. I bought 10 more Yuzu trees to grow my own in Tasmania 😀