Yuzu marmalade from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters

  • yuzu
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • laurenlangston on January 25, 2026

    This recipe was a little complicated to write out, I think, in the format used, but I read it a few times ahead and read each step a couple of times as I was working on it. I had a couple of stumbling blocks worth noting: (1) after I squeezed out all the pectin from the cheesecloth and poured it into the pot, it tried to clump up. I had to go back with a slotted spoon and take a little whisk to it to temper it in; (2) cooking it to 220F makes it set much too firmly. My instinct told me to stop at 215/216, and I should have listened to it. Maybe I squeezed out too much pectin? But Waters emphasized the importance of getting out as much as you could. It's not the end of the world, I'll thin it down a bit as I open each jar, but I'll also probably reach for a different recipe next winter.

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