Make your ownhoney.marmalade.The main ingredients for the marmalade are yuzu.
Self-made honey.Marmalade.Seasonings: rock sugar, honey.



Make your own.Self-made honey yuzu marmalade.How to make it:

Step 1 Clean the yuzu and rub the outer skin with salt, then rinse clean.

Step 2 Make cuts on the yuzu peel as shown in the picture, cutting through to the white membrane inside.

Step 3 Peel the yuzu peel into slices (it should look like a lotus flower).

Step 4 Remove the white pith between the peel and fruit. This is the bitterest part of the yuzu; I didn't add it as it would be too bitter to drink.

Step 5 Cut the peeled yuzu into segments, remove the outer membrane, and take out the flesh inside.

Boil the yuzu:

Remove the white pith from the peel. Spread it flat on a cutting board and slice it clean (the peel is where the flavor of the yuzu lies, but it's very bitter. If you can handle bitterness, put all of it in; if only a little, use 1/3; if none at all, don't add any. Ready-made yuzu marmalade also has a slight bitterness, which is its characteristic).

Step 6 Carefully remove the white pith from the peel and slice it finely (the peel is crucial for cough relief but is very bitter. If you can handle it, use all of it; if only a little, use 1/3; if none at all, don't add any).

Step 7 Rub the peel slices with salt, rinse them clean, and soak in salty water overnight to reduce bitterness.

Step 8 Gently separate the yuzu flesh into small pieces (it's easy to do) and place it in a pot (don't use an iron pot). Do not blend it; keep the granular texture for appearance.

Step 9 Remove the peel slices and add them to the pot with the yuzu flesh, along with rock sugar. Add half a cup of water.

Step 10 Place the pot on the stove over medium heat.

Step 11 Boil until the mixture becomes thick and nearly free of liquid (use low heat throughout; this takes about 40 minutes).Burningcontinues at a low flame, stirring frequently to prevent burning. This process should take about 40 minutes.

Add honey:

Step 12 Cool the marmalade before pouring half of it into an oil-free and water-free jar.

Step 13 Pour in the other half with honey.

Step 14 Mix well to combine. This is your yuzu marmalade. Store in the refrigerator for three days, or longer if desired, until the bitterness decreases.

Step 15 To consume, scoop out 2-3 tablespoons and mix with warm water, purified water, or cold water as desired. You can also eat it like jam.marmaladeas a spread.

Step 16 The final product should weigh approximately 1000 grams.