Strawberry Confiture


Here in Japan, the strawberry season is coming towards the end ūüė¶



So I have been cooking strawberries almost every night ūüėÄ
This strawberry confiture tastes sooooo good that I’m going to make¬†it until the last minute!!



(makes about 280 – 300 g)

500 g ripe strawberry,  hulled and large ones halved
100 g golden caster sugar
juice of¬†¬Ĺ – 1 lemon (about 2 tbsp)


Perfect with vanilla ice cream!


  1. Put the strawberries into a non-reactive pan along with the lemon juice and sugar. Simmer on lower heat , stirring from time to time and skimming off scum.
  2. Roughly mash the berries with a wooden spoon or fork, and leave to simmer until thickened. In all, it will take about 45 Р60 minutes to make.
  3. Cool completely. Keep refrigerated and finish in 1 week. (Alternatively, bottle or freeze)


Sunday cream tea ūüôā


I shall post a baking recipe with this strawberry confiture.





Honey Yuzu Marmalade

Tomorrow, the 21st of December this year is Toji, or winter solstice. The two most commonly practiced Japanese customs associated with the beginning of true winter are eating kabocha and having a yuzuyu, a hot bath with yuzu citrus fruit floating in it.

Yuzuyu is a tradition with its roots in prayers for safety and good health. It is said that bathing with yuzu at winter solstice keeps a cold away during winter. And besides, the strong smell of the citrus is believed to remove evil from the body and purify it.

In fact, a component of yuzu is known to be good for skin protection, and to warm the body, and it is also known that the aroma has a stress relief effect. Actually, the fragrance is very pleasant and soothing!

Yuzuyu with my duckies ūüėÄ

What I’m posting here today is not ‘how to make’ or ‘how to have a yuzuyu’¬†but the recipe of pleasantly bitter Honey Yuzu Marmalade.


500 g yuzu, preferably organic
100 g caster sugar
35 g honey (I used orange blossom honey)


  1. Wash the yuzu thoroughly and pat dry with paper towel or something. Cut the citrus in half crosswise, squeeze out juice and strain. Reserve seeds and any removed membrane.
  2. Scoop the pips and pulp into a non-reactive pan and add the seeds and membrane. Pour in enough water to cover and simmer for 10 minuets on medium heat. Strain through a sieve into a bowl, remove the seeds and push to draw out pectin, using a wooden spoon.
  3. Meanwhile, slice the peel into very thin pieces, put into a large bowl of water and wash gently by squeezing. Change the water and repeat the process two more times for a total of three washes.
  4.  Place the peel in a large pot with a plenty of water. Bring to the boil over medium heat and simmer for a few minutes. Then remove from the heat and drain in a strainer. Repeat this process two more times.
  5. Put the peel into a non-reactive pan along with the juice, pectin liquid from the process 3 and 50 g sugar. Simmer on lower heat for 10 minutes, skimming off scum.
  6.  Add in the rest of the sugar and simmer stirring regularly for further 10 minutes or until thick. Spoon in the honey and bring back to simmer, then remove from the heat.
  7. Cool completely. Keep refrigerated¬†and finish in 1-2 weeks. 

Kumquat Marmalade Loaf Cake

I made Kumquat Nastoyka with the recipe from PetersFoodAdventures, which turned out to be very refreshing and tasty liqueur 4 weeks later :-9

I didn’t want to waste the fruit and the skin, so I made marmalade with them, and besides, baked a cake with the vodka flavoured preserves.

vodka marmalade



17 kumquat fruit (without skin)
40 g light soft brown sugar
50-100 cc water (to adjust)
17 kumquat skin soaked in vodka, drained and cut into thin stripes
40 g light soft brown sugar
50-100 cc water (to adjust)

[marmalade loaf cake]
200 g plain flour
1 tbsp baking powder
100 g butter
70 g light soft brown sugar
2 eggs, whisked
150 g kumquat marmalade
2 tbsp juice of orange

2 tbsp kumquat marmalade
2 tbsp water
1 tsp coconut sugar


  1. Put A in a pan and bring to the boil, and simmer over low heat stirring frequently until thickened. Remove the pith and seeds. Keep refrigerated while the kumquat skin is soaked in vodka.
  2. Likewise, follow 1 above with Ingredient B for the other marmalade. Mix A and B, then set aside.
  3. Preheat oven to¬†180¬įC.
  4. Beat the butter with the sugar until pale and fluffy, then add the eggs a little at a time.
  5. Stir in the marmalade and orange juice, and mix well.
  6. Sift in the flour and baking powder, and fold gently into the cake batter.
  7. Tip into a lined loaf tin and bake in the oven for 60 mins until well risen and golden brown, or a toothpick inserted into the center comes out clean.
  8. Allow to stand for 10 mins, then turn out onto a cooling wire.
  9. To make the glaze, pour the marmalade and water into a pan, and add the coconut sugar.
  10. Heat the mixture until warm, then brush evenly all over the loaf.

Mmmm…¬†what a wonderful¬†byproduct!! The cake is not so sweet and very light, but the glaze¬†gives a kick¬†– I like the richness, and the bitterness of the glazed kumquat skin. If you make Peter’s Nastoyka, why don’t you try this loaf¬†as well?¬† Thank you, Peter. I am enjoying the liqueur sip by sip ūüôā ¬†We consider that kumquat is good for a¬†sore throat and cough.¬†Vodka infused with kumquat… what a great remedy in¬†winter!!