Miyuki Kokubu’s Yuzu Preserve

Miyuki Kokubu, a marmalade maker closely working on the Japanese Marmalade Festival, is one of our gold medal winners at The Dalemain World Marmalade Awards and has given this special recipe to us to share with you.

Miyuki lives in Yawatahama, a port city in Ehime Prefecture, Japan, and on the hills that surround the area are many different varieties of citrus fruit, over 200 kinds that are mostly unknown here outside of the country. Though this recipe can be made with either grapefruit or pomelo, Miyuki uses an unusual citrus fruit called Yuzu, which has a fragrant sherbet-like flavour with a bright tang to it. 

Japanese preserves are often very low in sugar compared to typical jams and marmalades found around the word, so they need to be bottled and sealed at a high temperature in sterilised bottles, then once open stored in the refrigerator. If you’re making them to sell make sure your label is correct according where you plan to sell them.

Miyuki runs an organic wellness and cosmetic company, Orange Le Cura, based in Ehime, specialising in products using the local citrus fruit.

You can find out more about them on the rakuten.co.jp website here.

Miyuki Kokubu’s Yuzu Preserve Recipe:

500g firm fresh yuzu, or grapefruit
450ml water
About 300g granulated sugar
本ゆず500g
水450ml
グラニュー糖300g

1. Wash the yuzu well, cut it in half and squeeze out the juice. Then divide it into 4 quarters lengthways and separate the skin from the pulp. Reserve the fruit juice separately.
ゆずはよく洗い、半分に切り果汁を絞る。さらに縦4つ割りにし、皮と残った果肉に分ける。 果汁は別にとっておく。

2. Put water and pulp in a saucepan together with any pips and bring it to the boil. Simmer until reduced by half while skimming off any froth.
鍋に水と果肉(薄皮も)、種を入れて火にかける。沸騰したらあくをとりながら半量になるまで煮る。

3. While the pulp is boiling, slice the remaining skin into 3 mm and leave to soak in water.
煮ている間に、皮を3mmにスライスして、水にさらす。

4. When the pulp disintegrates, carefully press it through a strainer. Add water until the total volume reaches 1000 ml and return to the pot (and throw away the pips and peel).
果肉が煮くずれてきたら、万能こし器で丁寧にこす。全体の量が2000mlになるまで水を加え鍋に戻す。

5. Add the sliced and drained cut peel to the pot and bring to the boil.
スライスした皮の水気を絞って加え、火にかける。

6. Simmer until the white part of the cut peel becomes transparent, add half the sugar and cook for 10 minutes, stirring often to prevent it burning.
皮の白い部分が透明になってきたら、グラニュー糖半分を分けて加えあくを取りながら焦がさないように混ぜ、10分煮る。

7. Add the remaining sugar (to taste) and fruit juice then boil until it becomes glossy and thick (you can test it with a small spoonful on a plate to see if it loosely sets). Spoon into sterilised jars while hot.
さらに残りの半分のグラニュー糖と果汁を加え艶がでて重くなるまで煮つめる。熱いうちに消毒した瓶に詰める。(煮詰め具合は、皿に少量のせて冷まして、ゆるいゼリーのようになればOK)
砂糖は味を見ながら加減して加える。