Pomelo Marmalade

Pomelo Marmalade

Are you a marmalade fan?  Not everyone is, but I am!  I love the chewy rind and the sweet-bitter aftertaste that lingers as you sip your tea.  Yum!  When I was in Darjeeling last fall at the Glenburn Tea Estate, I had pomelo marmalade for the first time (from pomelos grown on the estate!).  Finding these giant fruits at our local market, I decided to rope the DH into helping me give marmalade-making a try.  He's a good sport.  It's a lot of work, but I'm pleased with the result.

Never heard of a pomelo?  According to the Farmer's Almanac, they're the predecessor to grapefruits.  They are giant - the largest in the citrus family.  The flesh is juicy and sweet, the rind and pith quite bitter.

The large and small of it - Pomelo with an extra tiny tangerine

Pomelo Marmalade

The DH and I were inspired by this recipe.  We've added more details to it below.  I chose this recipe because of its simplicity, just the fruit and sugar.  You don't need commercial pectin because the fruit is high in natural pectin.  This recipe yielded 10 jars (8 oz) with some left over for immediate consumption.

Ingredients
2 pomelos
4 cups sugar

1. Put together a game plan.  This is an involved process.  From start to eating marmalade on toast, it took us 4 hours.  We needed 3 pots:
• One big stockpot for boiling the rinds and then cooking the fruit mixture
• One big pot for the hot water bath
• One small pot for the jar lids
2. Peel the fruits. The leathery rind pulls away with a thick layer of puffy white pith.

3. Bring a pot of water to boil. Boil the rinds and pith for five minutes, then drain. In the first boiling, they will float.  This isn't a problem as they will take on water and get heavier.  Do this boiling routine two more times (3 total), starting with a fresh pot of water each time.
4. Extract the fruit.  Leave behind the membranes, any extraneous pith, seeds and stringy segments.  Put in a large bowl and set aside.  Be sure to taste along the way - it's delicious and juicy!

Gigantic seeds (and tiny ones, too). They pop right out.  I began calling this the "dinosaur fruit" because it's a very old citrus and also because it's big enough to feed a dinosaur!


• The DH method of fruit extraction:  With a knife, scrape off remaining pith.  Separate pomelo into two parts and then individual segments.  Pull back the membranes and with fingers, remove the fruit pulp.  Discard seeds along the way.  His segments came out pretty.
• My method:  Separate fruit into segments, leaving on pith.  Use a knife to cut open a segment.  Remove seeds and with fingers remove the fruit pulp.  My segments came out messy, but I had lots of fun. 
5. Process the rind/pith with the fruit pulp.  First, tear the rind/pith into chunks.  The pith will be extremely saturated with water.  Do not be concerned.  Now process in batches, with the fruit pulp.
1. We used a food processor, pulsing the rind/pith and fruit in about three rounds.  Don't over-process, you want this to be chunky.
• The DH says he'll do this all by hand next time.  The rind/pith cuts very easily.  I'd still use the food processor, but keep out a few segments to do in larger pieces by hand.
6. Dump into the large pot and add 4 cups of sugar.  Mix well.
7. Over a medium to medium-low heat, bring to a simmer.  (It didn't take long.)  Simmer for about 45 minutes without a lid, or until it starts to thicken.  Note:  Most of the thickening happens as it cools.
8. While the fruit is cooking, heat the water for the lids and the hot water bath.  

9. Once you determine the fruity mixture has thickened, spoon into jars.  No worries if this resembles pomelo relish at this point.  Trust that it will thicken overnight! Process in the hot water bath for 10 minutes.  For information on hot water baths, see this site.

OK, after writing this mega-post, I need a snack!  Toast and marmalade sound good.