Every year, I make marmalade using hassaku (a type of Japanese citrus fruit) and I was really looking forward to making it this year as well. I always buy fresh, organic hassaku from my neighborhood.

Unfortunately, compared to last year, the fruit was much smaller, which means they went through brutal summer. Even so, I could make beautiful, amber-colored marmalade this year as well. I believe that one of the best things of hassaku marmalade is that we can enjoy the whole fruit, including the peel part. There's nothing to throw away. The peel part especially contains auraptene, hesperidin, naringin, and mineral. They help with anti-aging, quick recovery from fatigue, and maintaining healthy skin.

I've shared step-by-step photos, so if you're interested in the recipe, please check my previous post.

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