Yuzu Jam

I babysat my nephew's pets recently when he went for holiday in Japan. He bought me 4 fresh yuzu and I turned them into yuzu jam (after using the zest and juice for my bakes). I've distilled the steps shared in these websites (Just One Cookbook, umamimart and Chopstick Chronicles) into the following simplified method:

Ingredients:

fresh yuzu

sugar

water

Method:

1. Wash the yuzu and wipe dry with kitchen towel.

2. Cut the yuzu into half, remove the segments containing the juice sacs and remove the seeds. Keep the seeds in tea bags for use later. Squeeze the juice and keep the membranes for use later. Use a spoon to remove most of the white pith, which are slightly bitter, underneath the peels. Then cut the peels into thin slices.

3. Place the membranes in a pot of water (just enough to cover) and boil for 10minutes. Strain and let it cool down. Then chopped into small pieces.

4. Place the peels in a pot of water (just enough to cover), boil for 1 minute and strain the peels. Repeat this for 2 more times. This is to remove the bitterness in the peels. 

5. Weigh the membranes and the peels to calculate the amount of sugar to use. I did not want the jam to be too sweet, so for me, sugar is 40% of the combined weight membranes and peels.

6. Place the membranes and peels in a pot. Add in sugar, water (just enough to cover) and seed bags. Bring to a soft boil and lower heat to simmer, stirring occasionally, for 30minutes (or until the jam thickens to desired consistency).

7. Sterilise the jar and lid with boiling water.

8. Transfer the jam into the jar. Once cooled, store in fridge.