Pomelo Marmalade Recipes

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POMELO MARMALADE



Pomelo Marmalade image

Make and share this Pomelo Marmalade recipe from Food.com.

Provided by P.Q. Butterfat

Categories     For Large Groups

Time P1DT50m

Yield 6-8 8 fl oz jars, 50-60 serving(s)

Number Of Ingredients 3

3 medium pomelo fruit
6 cups white sugar
3 cups water

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.

Nutrition Facts : Calories 92.9, Sodium 0.7, Carbohydrate 24, Sugar 23.9

BLOOD ORANGE AND PUMMELO MARMALADE



Blood Orange and Pummelo Marmalade image

Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 5

4 blood oranges, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
1 pummelo, peeled, peel cut into 1/3-inch pieces, flesh seeded and coarsely chopped
1 lemon, quartered, thinly sliced, and seeded
1 1/2 quarts cold water
Sugar

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.

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Estimated Reading Time 6 mins
Category VEGETARIAN, CONDIMENTS
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  • Using a sharp vegetable peeler or paring knife, cut the thin outer layer of pomelo peel (without any white pith) into 1- to 2-inch wide strips. Stack the strips and cut crosswise into very thin slices; you should have about 3/4 cup. Combine the peel and enough cold water to cover by 1 inch in a heavy medium saucepan and bring to a full boil over medium-high heat. Remove the peel from heat and pour off all of the water. (Reserve the peel in the saucepan.)
  • Supreme the pomelos: Using a sharp knife, cut off the top and the bottom of the fruit so it will sit flat on the cutting board. Starting where you see the pomelo separate from the white pith, cut away one section of pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the pith until only fruit remains. When you're done, go back over the fruit, removing any traces of pith. Working over a bowl, separate each segment; you should have about 1 1/2 cups pulp. Strain the pomelos, reserving the juice. Peel off the pith and separate the pulp from the membrane; discard the pith and membrane. (You should have about 1 1/2 cups pulp.) Strain the pulp, reserving the juice. Add enough additional pomelo, orange or grapefruit juice to the strained juice to measure 1 cup.
  • Add the juice, along with the pulp and cardamom pods to the peel. Bring the mixture to a simmer over medium heat. Continue cooking, stirring frequently, until the pulp separates into small pieces and the mixture is reduced to 1 3/4 cups, about 20 minutes. Stir in the sugar and continue cooking, stirring frequently until the marmalade thickens slightly and is reduced to 2 1/4 cups, 10 to 15 minutes. Transfer the marmalade into jars and cool completely. Seal the jars and refrigerate up to 2 months or can following canning instructions.


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  • Prepare pomelo rind by removing as much of the pith (the thick, white part) as you can from the rind. Place pith, along with seeds and remaining pulp on a large square piece of cheesecloth, gathering the ends towards the middle to make a pouch. Tie with kitchen twine or white cotton thread. Set aside.
  • Slice rind into thin strips. Add rind to pot with water and pomelo juice. Add the pouch of pith, seeds, and pulp. Leave to soak for at least six hours (or preferably overnight) in a cool, dry place.
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