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  • Writer's picturechefalisonbiebs

Yuzu Marmalade

It is almost impossible to find fresh yuzu in Calgary so when I came across this aromatic fruit at a small Asian foods grocery store, I couldn't pass up the opportunity to buy one. The rind is so uniquely fragrant that marmalade instantly came to mind as a way to prepare the whole fruit.

If fresh yuzu is readily available to you I recommend trying this recipe with all yuzu. Since I only had one fruit, I added kumquat rind and the zest and segments of a cara cara navel orange to give more body to my marmalade. Happy cooking.

Chef notes:

Use any type of citrus fruit to make this recipe. A mix of lemon and lime would be delicious. Adjust sugar if needed.

Specialty equipment:

Fine mesh strainer

Microplane zester

Yield: 1 cup

Preparation time: 1–1½ hours

Cook time: 2 hours

1 cup yuzu peel, julienned + juice

1 cup kumquat rind, julienned

1 cara cara orange

¾ cup golden brown sugar, packed

2 cups water

Pinch of salt

  • Peel the yuzu fruit.

  • Julienne the rind and place it into a mixing bowl.

  • Use a fine mesh strainer to press the juice out of the inside of the fruit and add the juice to a saucepot.

  • Cut the kumquats in half and remove the middle. Discard. If you have juicy kumquats press out the juice and add it to the pot. The ones I bought were mostly seeds so I only used the peel.

  • Julienne the rind and add it to the mixing bowl with the yuzu.

  • Place the kumquat and yuzu rind into a small pot and cover it with water.

  • Bring it to a boil and strain. Add water again and bring the pot to a boil. Blanch the rinds like this three times. This will help to reduce the bitterness of the final product.

  • On the final blanch strain the rinds and lightly press out the water.

  • Add the blanched rinds to the pot with the juice.

  • Next, use a Microplane to zest the orange into the pot.

  • Use a sharp knife and remove the outside skin of the orange. Then remove each segment and add them to the pot.

  • Add the sugar, water, and a pinch of salt and cook on low heat for about 2 hours. Stir occasionally until the marmalade is thick and syrupy.

  • Turn off the heat and let cool completely. The marmalade will keep in a sealed container in the fridge for several months.


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