Citrus Growers Forum

Ned · Posted: Thu 27 Sep, 2007 9:18 pm

Anyone have a recipe for yuzu marmalade? I have read that they make good marmalade, but have been unable to find a recipe.

Ned

Laaz · Posted: Thu 27 Sep, 2007 10:03 pm

Here's one for you Ned. Maybe you can use a Sudachi as well...

http://nymag.com/restaurants/recipes/inseason/28130/

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Laaz · Posted: Thu 27 Sep, 2007 10:18 pm

CITRUS YUZU VINAIGRETTE

http://recipes.bravotv.com/top_chef/season_2/episode_13/cucumber_and_radish_salad_with_a_citrus_yuzu_vinaigrette.php

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JoeReal · Posted: Thu 27 Sep, 2007 10:20 pm

Here's easy to follow guide to marmalades in general. You would have to follow the step that includes the peel in order to take advantage of the aromatic rind of Yuzu.

http://www.pickyourown.org/marmalade.php

Ned · Posted: Fri 28 Sep, 2007 11:30 pm

Thanks Lazz & Joe. I really enjoy good marmalade. The other recipes sounded good too!

Terry · Posted: Thu 27 Dec, 2007 3:36 am

Ned,
Im also a great fan of citrus Marmalade. This site has some interesting variations.
http://www3.sympatico.ca/mwhitcombe/marmalde.html
Let me know if anyone has a source for Japanese Amanatsu citrus?
I love the Korean marmalade. Its called Yujacha. Yuja is yuzu and cha is tea.
http://www.asiafood.org/yujacha.cfm
Its a little confusing. Koreans sometimes call Yuzu Citrus = Yuja Citrus. To complicate it more they call Yuzu Citrus a Citron. So its also called Citron Tea.
I have found this brand in a local store.
http://www.lotteplaza.com/product_images/09192006145456_591_full.jpg
I like it very much. The tea is a delight and eating the slices of rind at the end is great. I also put in on eggs, pork, chicken, toast and etc.
I did make a marmalade with the Shudachi fruit that was on the tree I got from you at the Expo in Aiken, SC. I used the Yujacha recipe. I will definitely make more next year.
Terry

Ned · Posted: Thu 27 Dec, 2007 9:41 pm

Thanks Terry! I have bookmarked the recipes, they sounds delicious. I always have loads of calamondins, and have started making marmalade with them. They make good marmalade (and wine, as Joe has demonstrated).

I also have plenty of persimmons, and have found that they make excellent marmalade too. There are several recipes on the web, but I like the one that uses lemon juice best, though I may try using calamondins in place of the lemon juice next year. This year I have about as much marmalade as I can use (and give away).

Ned