Ingredients with Measurements:
- 2 large pomelos
- 2 large oranges
- 4 cups granulated sugar
- 4 cups water
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Citrus juicer
- Cheesecloth
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Water bath canner
Step-by-step instructions:
1. Cut the pomelos and oranges in half and juice them using a citrus juicer. Reserve the juice and discard the pulp and seeds.
2. Cut the pomelo and orange rinds into thin strips and remove any excess pith. Tie the rinds in a cheesecloth to make a bundle.
3. In a large pot, combine the sugar, water, lemon juice, and the cheesecloth bundle. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
4. Reduce the heat to medium-low and simmer for 30-40 minutes or until the rinds are tender and translucent.
5. Remove the cheesecloth bundle and discard. Add the reserved citrus juice to the pot and stir to combine.
6. Increase the heat to medium-high and bring the mixture to a rolling boil. Cook for 15-20 minutes or until the mixture thickens and reaches the gel stage (220°F on a candy thermometer).
7. Remove the pot from the heat and let it cool for 5 minutes.
8. Ladle the hot marmalade into sterilized canning jars, leaving 1/4 inch of headspace. Wipe the rims clean and place the lids and bands on the jars.
9. Process the jars in a boiling water bath canner for 10 minutes.
10. Remove the jars from the canner and let them cool on a wire rack. Check the seals after 24 hours and store the jars in a cool, dark place for up to 1 year.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Gel stage: 220°F
Serving size:
Makes about 6-8 half-pint jars
Nutritional information:
Calories: 120
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 31g
Dietary fiber: 0g
Sugars: 31g
Protein: 0g
Substitutions for ingredients:
- You can use grapefruit instead of pomelo.
- You can use any type of citrus fruit for this recipe.
Variations:
- Add a pinch of cinnamon or ginger for a warm spice flavor.
- Add a splash of rum or brandy for a boozy kick.
Tips and tricks:
- Use a candy thermometer to ensure the marmalade reaches the gel stage.
- Sterilize the canning jars and equipment before use to prevent contamination.
- Use a canning funnel to fill the jars easily and cleanly.
- Use a jar lifter to remove the hot jars from the canner safely.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
Warm the marmalade in a saucepan over low heat until it becomes spreadable.
Presentation ideas:
Serve the marmalade on toast, scones, or biscuits. You can also use it as a glaze for roasted meats or as a topping for ice cream.
Garnishes:
Garnish with a sprig of fresh mint or a slice of citrus fruit.
Pairings:
Pair with a cup of tea or coffee for a delicious breakfast or snack.
Suggested side dishes:
Serve with toast, scones, or biscuits.
Troubleshooting advice:
- If the marmalade is too runny, cook it for a few more minutes until it thickens.
- If the marmalade is too thick, add a splash of water and cook it for a few more minutes until it reaches the desired consistency.
Food safety advice:
- Always sterilize the canning jars and equipment before use.
- Follow proper canning procedures to prevent contamination and spoilage.
- Discard any jars that do not seal properly.
Food history:
Marmalade is a type of fruit preserve that originated in Portugal in the 16th century. It was traditionally made with quince fruit, but later evolved to include citrus fruits like oranges and lemons.
Flavor profiles:
This pomelo and orange marmalade is sweet and tangy with a bright citrus flavor.
Serving suggestions:
Serve on toast, scones, or biscuits for a delicious breakfast or snack.
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