Yuzu Citrus Preserves

• 12 Yuzu, small
• 220 grams Sugar

1. Wash the yuzu peels, julienne, and squeeze out the juice.
2. Cook the sliced peels in boiling water to remove the bitterness (for about 2 minutes).
3. Drain the peels, put in a pot with the juice and sugar, then simmer until it thickens to jam consistency.

sugar

Taken from cookpad.com/us/recipes/142728-yuzu-citrus-preserves (may not work)