Recipe Yuzu jam

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Portion

2 to 3 pots

Preparation time

30 minutes

Cooking time

1 hour

At once tangy, fragrant and delicately bitter, this simple recipe reveals all the aromatic richness of yuzu, the Japanese citrus fruit with notes somewhere between lime, tangerine and grapefruit.
A little sugar, a few zests, and an irresistible fragrance that will perfume your kitchen... Perfect on toast or in yoghurt, it's easy to prepare and transforms every bite into a moment of escape.

Ingredients

4-5 ripe yuzus (about 500 g)
400 g sugar
30 cl water

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Instructions

Wash yuzu carefully in lukewarm water to remove any impurities from the skin.
Cut the yuzus in half, squeeze out the juice and set aside. Remove the seeds and place in gauze or a small bag (they contain natural pectin).
Cut the zest into thin strips. If you're worried about bitterness, you can boil the zest 2 or 3 times, changing the water each time.
Mix zest, juice, water and sugar in a saucepan. Leave overnight in a cool place to allow the flavours to diffuse.
Heat the mixture over low heat, adding the seed sachet. Stir frequently. Simmer for 45 minutes to 1 hour, until the mixture thickens. The jam is ready when a drop sets on a cold plate.
Remove seeds. Pour the hot jam into sterilized jars, seal and invert to create an air space.

Recipe notes

Yuzu is an ancestral citrus fruit, highly prized in Japan for its unique aromas and virtues. Because of its rarity, yuzu jam is often considered a culinary luxury in Japan, available mainly in specialized stores or homemade.

In Japan, yuzu is harvested in winter, and yuzu jam is often made during this period to warm the heart during the cold months. This tradition dates back centuries, particularly in the mountains of Japan, where yuzu grows naturally.

Although yuzu jam is a classic of Japanese cuisine, it is becoming increasingly popular worldwide. In the West, chefs use it to add an exotic touch to desserts, as well as in sauces to accompany meat or fish dishes.

Yuzu confit ⋅ ZEN-NOH International ⋅ 20g

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