Pomelo Marmalade Recipe

Wash pomelos and slice in half. Squeeze out the juice, placing it in a large dutch oven. Add 2½ cups water.

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.

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 1½ 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.