Tanya's Pomelo Marmalade Recipe

This is not that sweet, but a bit bitter. It goes well with sharp Gouda and crackers.

March 2012 | By
Tanya's Pomelo Marmalade Recipe
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March 2012

The base for this recipe comes from Tanya Yuson, an excellent cook and lover of food. It's not that sweet, and compared to the usual orange marmalade, a bit bitter. This goes well with sharp Gouda and crackers. 

Makes 2 cups  Prep Time 1 hour, plus overnight soaking time for the rind  
Cooking Time 1 1/2 to 2 hours 

2 pomelos (for a yield of about 400 grams of peel)
4 cups water, divided
juice from 1 lemon
4 cups sugar, divided
3 to 4 tablespoons pectin
      (Where to find pectin? See tip below.)

 Wash pomelos and slice in half. Squeeze out the juice, placing it in a large dutch oven. Add 2 1/2 cups water.

2  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 hour (or preferably overnight) in a cool, dry place.

4  Prepare the containers; set aside. (See guidelines, here: How to Prep Containers for Long-term Preserving)

 Place the dutch oven over medium-low to low heat, covered, and bring to a fast simmer. Cook for 30 minutes, or until pith is soft and tender (it can take up to an hour, depending on your pot and your stove). Test by cooling one piece of rind and pinching it with your fingers. Remove the pouch and wring it out over the pot. Discard. 

 Add lemon juice, 3 cups sugar, and remaining 1 1/2 cups water, stirring over low heat until sugar is dissolved. Increase heat to medium-low and bring the mixture to a boil. Boil, uncovered, until mixture reaches 221°F. Skim foam and impurities that may form.

7  Reduce heat to low, keeping mixture at a simmer. Combine remaining 1 cup sugar with pectin, whisking until homogeneous. Stir this into the pot, making sure that the pectin doesn’t clump up and is distributed evenly.

8  Pour mixture into prepared containers and let cool. Seal tightly once completely cooled; this may be stored in the refrigerator for 6 to 8 weeks. If using mason jars, once sealed, they will keep at room temperature for 2 to 3 months.

Shopping tip: You can find pectin at large supermarkets such as Metro Gaisano in Taguig City and pioneer centre in Mandaluyong City.


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