About this recipe

A beloved Korean citrus preserve made from yuzu (yuja) fruit, honey, and sugar — spooned into hot water for a warming, fragrant cup of tea. This classic home recipe produces a glossy, jewel-toned jar of sweet-tart citrus marmalade that keeps for months. The secret is in the careful prep: thin-sliced peel, tender pulp, and just the right balance of sweetness. One jar makes dozens of soothing cups perfect for cold days, sore throats, or simply a quiet moment at home.

Instructions

1. 1

   Scrub the yuzu yuja fruit thoroughly under warm running water using a vegetable brush. Sprinkle the fine salt over the skins and rub vigorously for 1–2 minutes, then rinse well. This removes any wax or residue and is essential since you'll be eating the peel.

2. 2

   Slice each yuzu yuja fruit in half crosswise. Squeeze the juice into a mixing bowl through a sieve, catching all the seeds and pulp. Set the juice aside. Remove the pulp and membrane from the strainer; discard the seeds but keep the soft pulp — chop it roughly and add it to the bowl with the juice.

3. 3

   Lay the squeezed yuzu yuja fruit halves flat and use a spoon to scrape away as much of the white pith as possible from the inside of the peel — this reduces bitterness. Then slice the peel into very thin strips, about 1–2mm wide and 2–3cm long. Add the sliced peel to the bowl.

4. 4

   Add the sugar to the bowl with the juice, pulp, and peel. Stir well to combine. Let the mixture sit at room temperature for at least 15 minutes, stirring occasionally, until the sugar begins to dissolve and the mixture looks syrupy. This maceration step draws out the natural oils from the peel.

5. 5

   Transfer the mixture to a saucepan over ^[medium-low heat]. Cook, stirring frequently with a wooden spoon, for 20–25 minutes until the peel becomes soft and translucent and the liquid thickens into a loose, glossy syrup. Do not boil rapidly — a gentle simmer is key to developing flavor without scorching.

6. 6

   Remove from heat and stir in the honey until fully incorporated. Let the preserve cool for 10 minutes before tasting. Adjust sweetness with a little extra honey if needed — the preserve should be sweet, bright, and pleasantly tart.

7. 7

   Ladle the warm preserve into a clean, sterilized quart jar. Let it cool completely to room temperature, then seal and refrigerate. The preserve will thicken further as it chills. It keeps in the refrigerator for up to 3 months.

8. 8

   Spoon 1½ heaped tablespoons of yuja preserve into a mug. Pour in about ¾ cup of ![hot water (just off the boil)]. Stir well to dissolve the preserve, taste, and add more preserve if you prefer it sweeter or more citrusy. Garnish with a few yuzu peel slices from the jar if you like.