I think this is the sixth or seventh year that I've bought a stash of yuzu from the Wasabi Company, and it's always a high spot for me now that seasonality is a rare thing. (Although I remember tomatoes and other taken-for-granted fruit and veg being absent every winter.) The yuzu always arrive in good condition and there's nothing wasted. Every single bit gets used except for the the hard lump on the stem end. Those that don't end up as marmalade go to the freezer, divided into zest, shaved peel, pulp, and seeds for a pectin boost for other preserves. If there's any frozen peel left when the new season's fruit arrives, it gets crystallised. Now that's what I call value for money.
If you like the yuzu jam, try making the gloriously golden marmalade with just yuzu and sugar, nothing else, not even a dash of lemon juice. There are lots of recipes out there, some of them with a relatively short storage life, but I use the Seville marmalade method, and it always turns out well and lasts a very long time. (I had some of the 2018 batch this morning... firmer, darker, but just as delicious.) Blissful on toast, of course, but also perfect for glazing ham.
