Yuzu- Ginger- Passion fruit Marmalade
This marmalade tastes like sunlight in a jar. It is tropical, bright, floral, zesty, and deeply aromatic. It is glossy and golden, with ribbons of candied ginger, yuzu zest and tiny passion fruit seeds suspended throughout.
Serving size:
1 1/2 cups (about 1 small jar)
Ingredients
6–8 fresh yuzu
1–1¼ cups sugar
1 cup water
1–1½ inches fresh ginger, peeled (sliced thinly)
1–2 passion fruits (1 for subtle flavor, 2–3 for a bolder tropical note)
Pinch of salt
1–2 tablespoons Ball Freezer Pectin, added gradually as needed for thickness
1 tsp vanilla bean paste (optional)
Instructions
1. Prep the Yuzu
Wash the yuzu well.
Peel the outer zest in wide strips, avoiding the bitter white pith.
Slice the zest into thin strips
Juice the yuzu and strain out seeds and pulp.
2. Blanch the Zest (Key Step)
To keep the marmalade floral, not bitter it is super important to do this step.
Bring a small pot of water to a boil.
Add the yuzu zest and blanch 1 minute. Drain.
Repeat two more times with fresh water each time (1 minute each).
3. Build the Marmalade Base
In a small saucepan, combine:
Blanched yuzu zest
Yuzu juice
Water
Sugar
ginger
Bring to a gentle simmer over medium-low heat.
Cook 20–30 minutes, stirring occasionally, until the ginger softens and the liquid becomes glossy.
4. Add the Passion Fruit
Slice passion fruits in half and scoop the pulp into the pot.
Stir and simmer for 5 minutes, just to integrate the flavor while keeping it bright.
5. Thicken with Freezer Pectin
Turn off the heat.
In a small bowl, mix:
1 tablespoon freezer pectin
1 tablespoon sugar
Sprinkle into the warm marmalade while stirring to dissolve.
Return to low heat for 1 minute only (do not boil.)
Allow to cool 15–20 minutes.
If you want it thicker, repeat with an additional ½–1 tablespoon pectin.
6. Finish
Stir in a pinch of flaky salt.
Taste and adjust (more ginger for warmth, more passion fruit for tang.)
Transfer to a jar and cool completely.
Store refrigerated for 2–3 weeks.
How to Use This Marmalade
Spoon over yogurt/ labneh, burrata or ice cream
Swirl into cakes, frostings, or shortbread
Brush onto salmon, chicken thighs, or scallops as a glaze
Serve with cheeses
Add to cocktails, mocktails, shrubs or tea
Drizzle over roasted carrots, pumpkin, or Japanese sweet potatoes
Fold into vinaigrettes with olive oil and rice vinegar
The possibilities are endless.
A small jar, a big flavor payoff, and a beautiful way to make the most of yuzu season. This also makes a wonderful holiday gift for friends.
I hope you enjoy it as much as I do.
