Homemade Yuzu Chung (Korean Citron Marmalade)

There’s something truly special about capturing the bright, floral-citrus essence of yuzu in a jar. Yuzu Chung (유자청) is a beloved Korean preserve, a beautiful, thick marmalade-like syrup that shines with a tangy, sweet flavor. While many know it as the base for the comforting Yuja-cha (Citron Tea), its uses extend far beyond a warm mug. Making it at home fills your kitchen with an incredible aroma and allows you to create a pure, vibrant condiment free from preservatives. This recipe will guide you through crafting your own delicious Yuzu Chung, a true taste of sunshine to enjoy all year round.

Ingredients

• 500g Fresh yuzu fruits (about 4-5 medium-sized yuzu)
• 450g Granulated sugar
• 50g Honey (optional, for a deeper flavor)
• 2 tbsp Coarse sea salt (for cleaning)
• 1 tbsp Baking soda (for cleaning)

Instructions

1. Sterilize Your Jar: Before you begin, thoroughly wash a 1-liter (or larger) glass jar and its lid with hot, soapy water. To sterilize, you can boil them in water for 10 minutes or run them through a sanitize cycle in your dishwasher. Let them air dry completely on a clean rack. This step is crucial for preservation.
2. Clean the Yuzu: Yuzu skins are often coated in wax. To clean them, place the yuzu in a large bowl and scrub them vigorously with the baking soda and coarse salt. This removes any wax and impurities. Rinse them thoroughly under cold running water and pat them completely dry.
3. Prepare the Yuzu: Slice each yuzu in half. Squeeze the juice and pulp into a separate bowl. Using a spoon, scoop out any remaining membranes and add them to the bowl with the pulp. Carefully pick out all the seeds and discard them—they are very bitter and will spoil the flavor.
4. Julienne the Peel: Take the hollowed-out yuzu peels and slice them as thinly as you possibly can into fine julienne strips. This is the most time-consuming part, but thin slices create the best texture.
5. Combine and Mix: In a large, clean mixing bowl, combine the julienned yuzu peel, the seedless pulp and juice, the granulated sugar, and the honey (if using). Mix everything together thoroughly until the sugar starts to dissolve and coats all the fruit components evenly.
6. Jar and Mature: Carefully transfer the yuzu mixture into your sterilized glass jar. Seal it tightly with the lid. Let the jar sit at room temperature for 1-2 days to allow the sugar to fully dissolve. You can give it a gentle shake or stir with a clean spoon once a day.
7. Store and Enjoy: Once the sugar has completely dissolved into a thick syrup, move the jar to the refrigerator. It will keep for several months. To make a classic Yuja-cha, simply stir 2-3 teaspoons of your homemade Yuzu Chung into a mug of hot water. Enjoy!

Nutrition Information