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
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.
4 cups sugar
- 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
- 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.
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!
- 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.