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After Making Yuzu Tea And Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar Recipe

After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar Recipe
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Prepare the ingredients before making After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar in your home. Then, follow these steps below to serve After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar for your family or friends.

Ingredients: After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar

  • 1 as much as you want to make Yuzu peel
  • 1/2 of the yuzu in weight Sugar (white castor or superfine sugar)
  • 1 Granulated sugar (to sprinkle on the peel)
  • 1 tbsp to to the whole amount Yuzu juice

How to Make After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel + Yuzu Vinegar in your home by yourself.

    Step 1
  • Use organic yuzu citrus if possible. Scrub the yuzu well with a bristled sponge. Cut the fruit in half and squeeze out the juice. Take the seeds and membranes and set aside.
  • Step 2
  • If you remove the white pith from the peel, it will be less bitter, but you can leave it if you like.
  • Step 3
  • Bring plenty of water to a boil. Soak yuzu peel in the boiling water for 1-2 minutes. Throw away the water, bring fresh water to a boil and repeat. Do this for a total of 3 times. Leave the yuzu peel in the final water for more than 3 hours to overnight.
  • Step 4
  • Drain the yuzu peel well without squeezing it, and weigh. Slice as thinly as you like. If you cut it very fine, it will dry faster.
  • Step 5
  • Put the sliced peel and sugar in a pan, and leave for a while until the sugar has permeated the peel. Start cooking over a very low heat. Not a lot of moisture will come out at the start, so add 1 tablespoon of yuzu juice.
  • Step 6
  • Skim off the scum diligently. Simmer until there's just some moisture left in the bottom of the pan. At this stage, it's "yuzu tea." If you reduce the moisture even more, it's "yuzu jam"!
  • Step 7
  • If you simmer it until there's almost no moisture left in the pan, it's almost "yuzu peel." Cool, spread the peel on a tray or plate, sprinkle granulated sugar and leave to dry.
  • Step 8
  • Turn the peel over at least once a day, and sprinkle more granulated sugar. This is how it look on the 2nd day. (It depend the room humidity, but this photo was taken in January.)
  • Step 9
  • This is how the peel looks after it's been dried for a week. At this stage, it has almost no moisture. It will keep in the refrigerator for a good month. I think peel at this stage is suited for dessert recipes.
  • Step 10
  • To use the juice: You can use yuzu or kabosu juice to make citrus vinegar. Just add an equal amount of vinegar and store it. It will keep for quite a long time. An empty vinegar bottle is the best storage container.
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