Yuzu Cha is a kind of cold marmalade that is traditionally used as a base for tea especially in Korea but also in Japan.  It's easy to make, the only preparation is in the cutting up of the fruit.

Ingredients

Fresh Yuzu
White Sugar (and/or honey)

Method

1. Sterilize 1-2 glass jars and lids in boiling water. Drain upside down.
2. Wash the yuzu well and dry them well.
3. Cut the fruit in half and remove the seeds. There are usually 2 seeds per section on each half.
4. Separate the flesh from the rind.
5. Finely slice the rind and coarsely chop the flesh. Mix together.
6. Weigh the mixture. Then add the same weight in sugar.
7. Mix well.
8. Fill the jars with the yuzu/sugar mixture and seal. 
9. Place in the fridge and rotate the jars daily to mix. The sugar will draw moisture from the flesh and zest making a very thick syrup.
10. After 3-4 days it will be ready to use.
11. Place a spoonful into a mug and top with hot water to make a sweet yuzu tea.

It can also be used as a filling in tart cases, cakes and added to yoghurt.
Yuzu cha will last for around 4 weeks in the fridge and can be frozen for longer storage.