It is almost impossible to find fresh yuzu in Calgary so when I came across this aromatic fruit at a small Asian foods grocery store, I couldn't pass up the opportunity to buy one. The rind is so uniquely fragrant that marmalade instantly came to mind as a way to prepare the whole fruit.
If fresh yuzu is readily available to you I recommend trying this recipe with all yuzu. Since I only had one fruit, I added kumquat rind and the zest and segments of a cara cara navel orange to give more body to my marmalade. Happy cooking.
Use any type of citrus fruit to make this recipe. A mix of lemon and lime would be delicious. Adjust sugar if needed.
Fine mesh strainer
Yield: 1 cup
Preparation time: 1–1½ hours
Cook time: 2 hours
1 cup yuzu peel, julienned + juice
1 cup kumquat rind, julienned
1 cara cara orange
¾ cup golden brown sugar, packed
2 cups water
Pinch of salt
Peel the yuzu fruit.
Julienne the rind and place it into a mixing bowl.
Use a fine mesh strainer to press the juice out of the inside of the fruit and add the juice to a saucepot.
Cut the kumquats in half and remove the middle. Discard. If you have juicy kumquats press out the juice and add it to the pot. The ones I bought were mostly seeds so I only used the peel.
Julienne the rind and add it to the mixing bowl with the yuzu.
Place the kumquat and yuzu rind into a small pot and cover it with water.
Bring it to a boil and strain. Add water again and bring the pot to a boil. Blanch the rinds like this three times. This will help to reduce the bitterness of the final product.
On the final blanch strain the rinds and lightly press out the water.
Add the blanched rinds to the pot with the juice.
Next, use a Microplane to zest the orange into the pot.
Use a sharp knife and remove the outside skin of the orange. Then remove each segment and add them to the pot.
Add the sugar, water, and a pinch of salt and cook on low heat for about 2 hours. Stir occasionally until the marmalade is thick and syrupy.
Turn off the heat and let cool completely. The marmalade will keep in a sealed container in the fridge for several months.