Grandma’s Yuzu Marmalade Recipe

As autumn settles in, I’m always reminded of my grandmother’s tiny but cozy kitchen, the kind of place where time slows down, and the fragrant aroma of simmering yuzu filling the air. Her backyard in Japan has about five or six yuzu trees, and from late October to early November, they become heavy with bright, aromatic fruit. It’s the perfect season for making yuzu marmalade, a beloved Japanese winter tradition.

When I visited her in October 2023, I asked if she could make a few jars for me. I stood beside her the whole time, watching her peel, chop, and patiently simmer the fruit until it transformed into a beautiful golden marmalade. It felt like learning a family secret passed down through generations.

Today, I’m sharing my grandma’s homemade yuzu jam recipe - simple, traditional, and packed with the tart, floral aroma that makes yuzu so special. This yuzu marmalade is tangy yet naturally sweet, perfect for spreading on toast, pairing with pastries, or adding a Japanese twist to your favorite dishes. It’s also a wonderful way to preserve your yuzu harvest and enjoy this vibrant citrus flavor all year round.

RECIPE

Servings: 5-6 jars (8oz each)

Time: 30 minutes to prepare, 2 hours to simmer

Ingredients:

12 yuzu fruits
3 cups of sugar
Water

Instructions:

Prepare the Yuzu:
Start by rinsing the yuzu fruits thoroughly, then gently pat them dry with a clean cloth.
Remove any stems or blemished spots on the skin.
Slice each yuzu in half, squeezing out the juice and setting it aside with the seeds.
Finely chop the remaining peels along with the white pith (remove the pith if desired as it has slight bitterness)
Remove Bitterness:
Place the chopped yuzu peels in a pot of water to cover enough the peels.
Once it starts boiling, drain the peels.
Repeat this process two or three more times to remove excess bitterness from the yuzu peels.
Simmer with Sugar:
Return the yuzu peels to the pot.
Pour in enough water to cover the peels.
Stir in the sugar.
Simmer over low heat for about 2 hours until the mixture thickens to a marmalade-like consistency, stirring occasionally.
Cool and Store:
Once the yuzu marmalade has reached your desired consistency, remove it from the heat and allow it to cool.
Transfer it to sterilized jars for storage.

ingredients shopping

Tips for the Best Yuzu Marmalade

Storage Tips: Yuzu jam can be stored in the fridge for up to 1 month. For longer preservation, consider canning the jam.
Using Leftover Seeds: My grandma soaks the seeds into Shochu (Japanese distilled beverage), use it for her own skincare as a moisturizer.
How to Enjoy Your Yuzu Jam Yuzu jam is wonderfully versatile. Spread it on toast, add a spoonful to plain yogurt, or drizzle over pancakes. It’s also fantastic in savory sauces, adding a citrusy twist to salad dressings, marinades, and even desserts.

What is Yuzu?

Origin and History: Yuzu is believed to have originated in central China and Tibet, later making its way to Japan and Korea. Today, it’s cultivated mainly in Japan’s Kochi Prefecture, which is celebrated for producing some of the highest-quality yuzu in the world.
Appearance: Yuzu fruits are round and slightly smaller than a tennis ball, with a dimpled, thick yellow or green skin. Unlike other citrus fruits, yuzu is packed with seeds and has minimal juice, making it better suited for zesting, sauces, and infusions.
Aromatic Profile: The aroma of yuzu is one of its most sought-after qualities. Its uplifting, floral scent has a relaxing effect, which is why it’s often used in aromatherapy and yuzu-scented bath products.