And nothing makes me feel sorry to see the winter go more than when I start seeing less of yuzu, which often becomes more expensive as the weather gets gradually warmer and the day becomes longer. There are other varieties of Japanese citrus fruits that are only available during winter, but yuzu seems to hold a special place in my heart.
So I always like to make the most of the fruit while I can, both in cooking and baking, but this year I have gone so far as to make my own yuzu marmalade.
So I don't know what got into me this winter, but I made yuzu marmalade not once, not twice, but a number of times in the past month, to see how I could make it more to my taste. While doing so, I've also made it with a bunch of different flavor add-ins, such as ginger, champagne, and chocolate - which was a big fun part.
So even though I made it all in small batches, I still manage to stack up a quite few jars of yuzu marmalade of different flavors, and I thought I'd keep a record of what I did for a future reference.
The low sugar content means they are not suitable to long-term room temperature storage; they are meant to be stored in the refrigerator and consumed quickly. So I typically skip an 'proper' sterilization process but simply use very clean jars rinsed in hot water. For a longer storage, you'll need to increase the amount of sugar and sterilize your jars properly.
Now I won't pretend to be an expert in marmalade making, because I'm not. If you are new to marmalade making and are after 'standard' recipes, there are a plenty of them out there created and provided by more experienced and knowledgeable marmalade makers. But here is how I have done it and it has worked for me. Hope it will work for you as well, should you decide to make a good use of this long-loved citrus fruit of ours in a spreadable form.