Marmalade Tea Recipes

YUJA TEA (KOREAN CITRON TEA) RECIPE

Steps:

• Sterilize a glass jar in a pot of boiling water.
• Rinse the yuja fruit in running water. You may use bi-carb soda and/or coarse salt to scrub the yuja skin. Pat dry yuja with some paper towels.
• Separate the yuja - rind, pulp and juice, pith and seeds. Discard the pith and seeds. Thinly slice the yuja rind in even shapes and sizes. If you need more tips on this step, refer above "Tips for Preparing Yuja for Marmalade".
• Blend the yuja pulp and juice (but not the rind) in a mixer or blender. (Depending on the volume of yuja-cheong you're making, you may need to use a handheld blender instead).
• Combine blended yuja with sugar in a clean bowl and mix them well. Place the sliced yuja rind in the sterilized jar then pour over the yuja and sugar mixture. Stir with a clean teaspoon.
• Close the lid and sit the jar at room temperature until the sugar dissolves. Depending on the volume, it may take a few days to dissolve all the sugar. During this time, stir the yuja-cheong using a clean teaspoon everyday.
• Transfer the jar into the fridge until used up. The marmalade taste improves as times goes by. (i.e. It tastes better from week 1 to 2 of making it. Also the subtle bitterness improves from week 3 of making it.)
• Dissolve 2-3 teaspoonfuls of yuja-cheong (yuja marmalade) into a cup of water. Serve. (You can eat the yuja rind if you wish.)

EASY LEMON GINGER MARMALADE

Steps:

• Prepare canner, jars, and lids.
• Using a vegetable peeler, remove the zest (the yellow part of the peel) from the lemons in strips. Cut strips into thin slices.
• Using a sharp knife, cut the white pith from lemons, exposing the juicy parts of the segments.
• Working over a large bowl to catch juice, cut the lemon segments from membrane.
• Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl.
• Fish out any seeds that fell into the bowl and discard them along with the membrane.
• Peel and grate the ginger if you haven't done so already.
• In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water.
• Bring to a boil over high heat. Reduce heat and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
• Measure 1 cup lemon segments and juice.
• Add to the pan with the lemon peel along with the ginger. Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly.
• Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute.
• Remove from heat and skim off foam.
• Ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
• Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim.
• Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes.
• Remove lid from the pot. Let the jars sit in the pot for 5 minutes, then remove jars, cool, decorate the jars so they're super-cute and give them away to deserving friends and family members.