Yuzu. How do I even begin to describe it. Tastewise something like a tangerine meets orange meets grapefruit? Kind of. Close enough. It looks like a yellow tangerine, until you cut it open at least.
I have to say I was kind of prepared. I had read on the internet these fruits don’t look like your average citrus on the inside. A surprise indeed. This thing here is more of a bag of seeds than it is fruit! If I wouldn’ t have known upfront, I probably would have chucked them out. Little seed monsters.
Yuzu are hard to come by in The Netherlands so when we had the opportunity to buy these, the BF and I fully went for it. At least we intended to till we saw the what they would cost us. No thanks, Mr. Yuzu sales dude, no arm and leg coming your way today. With our little yuzu haul we decided to make the most of it for as long as we could. And that usually means conserve, marmalade or jam it:
- 5 yuzu’s, washed and cut in half
- 500 ml and 300 ml water
- 500 gr sugar
- Squeeze out the yuzu’s and save everything. Everything? Yes! Juice, pulp, seeds, peels. The whole shabang.
- Cut the peels into thin strips and place into a bowl with icy water.
- Boil the pulp and seeds in the 500 ml water down to 2/3 of what you started with. This is an important step to get release all the things that make jam well, jam. Place mixture in a strainer and press al moisture out of the pulp in a pot while little by little pouring the 300 ml water over it. Keep pressing till only the thoughest bits are left over. Those you can throw away now.
- Peels time. Before adding the thinly sliced yuzu peels to the mixture, squeeze out as much water a possible. Bring to a boil fora bout 15 minutes while you stir. Keep stirring constantly to avoid the mixture burning tot the bottom of the pot.
- Add sugar and yuzu juice, keep stirring and let it keep boiling for another 10 minutes.
- A white kind of foam substance will start to form now, skim this to make sure your jam will become clear. Alternate between stirring and skimming until the mixture has become transparant and viscous.
- Sterilize jam jar(s) in a pot of boiling water. Take a jar, and while keeping it upside down shake out as much water as possible before pouring the jam in the still hot jars.
- Tightly screw on the lid and place it in boiling water for another 2 minutes.