Pomelo Marmalade Recipes

POMELO MARMALADE

Steps:

• Slice off the tops and bottoms of the pomelos. Discard tops and bottoms.
• Using a peeler, skin two of the pomelos. Peel off, with the yellow skin, as little of the white pith as possible. You should get several long strips.
• Julienne the skin strips. Reserve.
• Take all three pomelos and slice away as much of the soft white pith as possible from the inner flesh. You will have three balls of flesh the size grapefruits, more or less. Discard the sliced-off pith.
• Slice each flesh-ball in half down its central axis.
• The collection of fibrous tissue along the central axis of any citrus fruit is called the "rag." Cut out the rag, and any seeds lodged therein, from each of the pomelo halves. Reserve these rags and any seeds. Pomelos usually have small, rather soft seeds.
• Grind the resulting chunks of flesh in a food processor. To make sure the pulp is finely ground, strain off the juice and grind again.
• Combine ground flesh, juice and julienned skin in a soup pot. Add 3 cups water.
• Bring to boil and then simmer, covered, for 20 minutes.
• In the meantime, tie the pomelo rags into a sachet using cheesecloth and twine.
• Put the sachet into the pot with the pomelos just after you turn off the heat. Make sure the sachet is saturated with the hot liquid.
• Refrigerate this mixture overnight.
• Next day, squeeze out the sachet into the pomelo mix. Squeeze this out very well as it will provide a lot of pectin. Discard sachet.
• Put the pomelo mix into your preserving pan.
• Add 6 cups sugar.
• Stirring, bring the marmalade to a full rolling boil over high heat.
• Cook, uncovered, stirring, and over high heat, until satisfactory gel has been achieved.
• The marmalade can be canned. Using appropriate water-bath canning procedures, 6-8 oz jars should be processed for 10 minutes.

SURE.JELL® THREE-CITRUS MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove colored part of peel from half each of the orange and lime using a vegetable peeler. Cut removed peels into thin slivers. Place in 4-qt. saucepan. Add water and baking soda; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; cover and simmer 20 min. Remove and discard remaining colored and white parts of peels from the orange and lime. Finely chop the fruit, reserving any juice; set aside.
• Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice. Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

BLOOD ORANGE AND PUMMELO MARMALADE

Steps:

• Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
• Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
• Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.