Yuzu Marmalade 4 Yuzus 1 lemon Cold water Sugar Cut fruit in half, remove seeds and stem end. Slice rind thin or grind fine. For every cup of fruit add 1½ cups water. Let stand overnight. Pour in kettle and cook slowly 1-2 hours until tender. Again, let stand overnight. For each cup of fruit add one cup of sugar and cook 20 minutes or until it jells. Pour into sterilized glasses and seal.
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