04 January 2014

Yuzu Marmalade

As I mentioned in a previous post about Yuzu Icecream, this fruit is the King of Citrus, it has been used here in Japan for many years but it's now gaining rock star status among chefs and bartenders worldwide for its distinctive flavour and according to the internet, is set to be the next big trend for 2014.  Packed with Vitamin C, it is even known to have health benefits to ward off colds and on the winter solstice in Japan, people pop them into their hot bath water and luxuriate in the heavenly citrus aroma.

So after making the ice-cream and experimenting with numerous cocktails, I still had plenty of yuzu left over for this tangy marmalade.  I was fortunate to be able to use yuzu for this marmalade, but you could substitute oranges or regular lemons or even limes, you just may need the full quota of sugar.  I only used about 1.6kg for my kilo of fruit as the yuzu were sweet enough.

Recipe adapted from here

1kg citrus fruit
1.5-2kg sugar

Wash fruit thoroughly and remove the stems. Place the fruit in a large saucepan with 2 litres of water. Boil the fruit whole for 1 hour if small or 2 hours if the fruit is large, until the skin is nice and soft. Use a slotted spoon to remove the fruit, saving the water. Add more water to make it up to 1.5 litres.

When the fruit are cool enough to handle, cut them in half and scoop everything out using a spoon, making sure there is no white pith left behind. Put all of the seeds and pulpy insides into a strainer over a bowl. Now slice or chop up the skins as thin or thick as you like and pop these back into the saucepan. Give the pulp a bit of a press down in the sieve and pour any of the juices from this into the saucepan as well. Add 1.5kg of sugar and give it a good stir. Place the seeds and pulp into a muslin bag, tie it together and then submerge it into the liquid in the saucepan, hanging it over the side, tying the ends around the handle. Bring the mixture to a boil, taste a little bit from a spoon (be really careful as it is very hot) and see if it needs more sugar, if so, add as much as you need until it’s to your liking. Boil the marmalade rapidly for 20-30 minutes.

While the mixture is boiling, wash your jars and lids and pop them onto a baking tray in the oven at 100c for 15 minutes to sterilze. Now place a saucer into the freezer until it’s very cold.

When the mixture has been cooking for 20-30 minutes, put a spoonful onto the saucer and pop it back into the freezer for 30 seconds. Take it out and push it with your finger, if it wrinkles up, it’s done. If not, continue to cook the marmalade for a further 10 minutes or until it does show signs of wrinkling. It doesn’t have to wrinkle and keep it’s shape, just enough so that you can see wrinkles forming. Turn the heat off and cool for 10 minutes. Remove the jars from the oven and place onto a wooden board or cool oven tray and use a soup ladle to pour the marmalade into the hot, sterilized jars then seal the lids while still hot. Leave to cool completely before storing. Makes 8 x 250ml jars.
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