Yuzu Jam (Marmalade)

• 1 kg Yuzu citrus fruit
• 300 grams Sugar

1. Scrub the yuzu with a natural bristol brush and rinse well.
2. Cut in half crosswise, squeeze the juice, and remove seeds.
3. Remove the squeezed segments and pith from the peel and set aside.
4. Cut the peel rather thickly as it is delicate.
5. Blanch the peel twice in water 4~5 times the amount of the peel.
6. Then soak in cold water for 20~30 minutes to remove the bitterness.
7. Drain in a colander.
8. Blanch the squeezed segments and pith twice in water 4~5 times the amount of the peel.
9. Then soak in cold water for 20~30 minutes to remove the bitterness.
10. Drain in a colander.
11. Transfer Step 4 into a pan, add enough water to cover and simmer over high~medium heat.
12. Once it comes to a boil, add the juice and seeds.
13. Simmer until it reduces to 80% while skimming off the scum.
14. After it starts to break apart and thicken, strain through a sieve to draw out the pectin.
15. Add the peels into Step 7, simmer over medium-high heat until it reduces to 80%.
16. Add sugar evenly in 3 batches.
17. The amount of sugar in this recipe is not so sweet.
18. Simmer until it reaches your desired consistency.
19. Make it rather runny for yoghurt and less so for cakes and teriyaki.
20. When it becomes translucent and amber in color, it's done.

fruit, sugar

Taken from cookpad.com/us/recipes/169347-yuzu-jam-marmalade (may not work)