Thinly sliced yuzu peel is simmered with honey and sugar to make this refreshing citrus jam for Japanese breakfasts. It can be frozen in small portions for longer storage.
Thinly slice the yuzu peel and squeeze out the juice.
Put the sliced peel, yuzu juice, honey, sugar, and water in a pot. Simmer over low heat for 25 minutes, until thickened.
Fill sterilized jars with the hot jam and seal them.
Divide the jam among small jars before freezing; once thawed, use the entire portion.
Reçel bence fazla şekerli olmuş, yuzu'nun kendine has ekşiliği biraz kayboluyor. Tarifteki yarım su bardağı şekeri azaltmak isterim bir dahaki sefere, tadı yine de güzeldi.
Yuzu bulmak biraz zaman aldı ama reçeli ilk kez kendim yaptığımda kokusu tüm mutfağı sardı. Küçük kavanozlara bölüp dondurmak gerçekten pratikti, kahvaltıda harika gitti gerçekten.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
