Yuzu Jellies

Preparation info
  • Makes about


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Yuzu, a lemon-like Japanese citrus fruit, is not available here fresh, but you can buy it as juice and as zest in Japanese markets. We use it because it’s unfamiliar and therefore has an exotic appeal. Also, it’s more intense than lemon, and you need less of it. But you can substitute lemon juice if you wish.


  • 1 cup apple juice
  • ½ cup plus 2 tablespoons yuzu juice


Line a 9- by 13-inch baking pan with plastic wrap and set it aside. Combine the apple juice, yuzu juice, water, 2¼ cups of the sugar, and the corn syrup in a large saucepan.

Bring the mixture to a simmer over medium heat, whisking to dissolve the sugar. Using a fine-mesh skimmer, skim off the foam and sediment that rises to the top. Continue to skim until the liquid is clear, about 10 m