How to make it
6 steps. Take it one step at a time.
Scrub the yuja fruit
Scrub the yuja fruit with baking soda and salt to remove any wax or impurities from the skin. Rinse thoroughly under cold water and pat dry.
Cut the yuja in half
Cut the yuja in half. Remove all seeds as they can be very bitter. Slice the fruit, including the peel, into very thin half-moons or julienne strips.
Combine the sliced yuja
In a large mixing bowl, combine the sliced yuja with the sugar and honey. Mix well until the sugar begins to dissolve and the fruit is evenly coated.
Transfer the mixture
Transfer the mixture into a sterilized glass jar. Press down to remove air pockets. Wipe the rim clean and seal tightly.
Leave the jar at room temperature
Leave the jar at room temperature for 1-2 days until the sugar is fully melted, then store in the refrigerator. Let it cure for at least 3-7 days for the best flavor.
To serve, place 1-2 tablespoons of the yuja marmalade
To serve, place 1-2 tablespoons of the yuja marmalade into a cup. Pour in 200ml (3/4 cup) of hot water (around 80°C (176°F)). Stir well and enjoy.
A little kitchen wisdom
Yuja is a citrus fruit common in East Asia. If you cannot find fresh Yuja, you can substitute with a mix of lemon and mandarin oranges, though the flavor profile will differ slightly.
