How to make Pomelo Marmalade and how does it taste like?
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- Опубліковано 12 січ 2021
- Making Pomelo Marmalade from start to finish. Since I am from South East Asia, this is something I had been curious about for while now. After making this I can say, curiosity satisfied. This marmalade is full of floral notes brighten up with its tart under tone and balanced sweetness. Enjoy it with some toast, white bread, bloomer slices, scones and even pancakes or waffles.
#pomelo
#marmalade
#honeypomelo
Recipe Breakdown
300g Pomelo Peel
150g Sugar (50% of Peel Weight)
Blanch in rolling hot water for 2 minutes x 3 times with new hot water.
Only start the timer once the water comes to a rolling boil.
Blend the juice and strain the pulp. Fine strain to get clear juice from pulp.
750g Juice
375g Sugar (50% of Juice Weight)
Total weight after getting 106 degrees
*** Cook until temperature reaches 106 degrees celcius (Less temperature for a runnier marmalade or higher temperature for a stiffer marmalade) Judge with practise on what you like (temperature + - 2 degrees up or down) 104 for loose and 108 for harder set.
820g Total Weight after cooking
82g Honey (10% of Total Weigh after Cooking)
Mix it in and let set in the fridge.
*** Chill for 8 hours or best overnight
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Yes- really nice! Can't wait to try this !!!!
Please do! It takes a fair amount time but it is so so worth it. Something different for a change from the usual orange marmalade. I have extra in my freezer just as a back up.
Perfect recipe. Just made it. Thank you so much .
I am glad you enjoyed the recipe. How are you going to enjoy it? Bread? Toast?
Great commentary during the video. You had me laughing when you said "Why did I only toast one bread?", lol. You clearly have a love for Pomelo Marmalade and it shows in the way you give the instructional. Great video👍
Thank you so much for the kind words. I love Marmalade and spreads/ jams. The reason why I made Pomelo is because not only did I grow up eating pomelo but because my partner's mother loves pomelo as well and I wanted to suprise her with something pomelo.
Just beautifully done
Thank you for the support and kind words!!
Very Nice👍👍
Rich of vitamin C + honey marmalade pomelo so amazing love it ❤️
Thank you for sharing this Sir
You are welcome. I am glad you enjoyed the video.
Mouth watering
Thanks a lot. It was fantastic on toast.
I sometimes make orange marmalade. After watching your video, I want to make pomelo marmalade too. Thank you for the video. I like your explanation step by step.
It took me some time to chop the skin but it was worth the effort and it was delicious. Have you tried making other Marmalades like Kumquat perhaps?
Thanks for sharing the recipe Done subscribe. Can't wait to try this..just now I cook for my sir Pomelo Skin dish quite nice also.If I'm going back to my country i can make some for mg Family and friends and relatives. Its a great content .
Thank for the your sharing. I love marmalade. Just bought Pomelo wt pink flesh. I was looking for ‘ how to use It’s peel and came across your video. I’m sure going to try.
Let me know how it goes.
Thanks for the great instructions; only I need to convert the measurements. Can't wait to try it as I have a pomelo tree, the skin is very much thicker. Every time I peel one and throw away the skin, I lament about the waste and always wanted to know what I could use it for. Watching other videos, I've learnt to make candy out of the skin too.
I am glad you enjoyed the video. It is such a lovely fruit and such a flavourful Marmalade it makes.
Very nice 👌
Thank you for the support!
🤔🌹🥰I'm listening💯♥️
I’m from Dominican Republic. My mom uses the white part to make candy
Welcome. How are you doing over there? I bet that must be full of strong flavour.
I made it, it tastes so good and it's not bitter at all.
@@AveryRaassen You can wash the white part 4 times and then steam it for 5 mins. It won't taste bitter anymore.
@@alexwiggin1188 I need to give that a try
Excellent.
From Assam
Yes, or even add in some spices or chilli.
Thank you so much for your sharing, I will follow you to make the JAM, I own a pomelo garden in Thailand and I am UA-camr too.
That is amazing that you have a pomelo garden.
@@AveryRaassen Yes, that's why I searching for how to make yam then I learned from your video, again thank you so much.
Great video Avery! My parents have a blooming pomelo tree in the yard, I can’t wait to make jam out of them. I have couple of questions:
1. Can I omit honey at the end? I don’t think we have the honey variety.
2. How long will the jam last in the fridge, stored in sterilized glass jar? We have too many pomelos, so I’ll be making heaps of jam to give away, hoping to put an expiry date on it :)
Wow, that must be so nice to get fresh pomelo. You can most certainly omit the honey, that was just a little added extra on my part.
Since there is a fair amount of sugar in the jam, it will last for a good 2 - 3 months in the fridge. You can also keep it in airtight container or jar with rubber seal. Since I made a fair amount and I don't go through the jams/ marmalades that fast, I froze most of it. They can last for a good 6 months and just take them out of the freezer the night before and then you can enjoy it in the morning for breakfast. It also depends on how fast you eat it. I hope this helps.
mhmmmmmm!
Great video! Can you explain how would I make it if I wanted reduced sugar version?
You can use Pectin Syrup or Powder to get the consistency but being able to reduce the sugar. The amount of pectin depends on where you buy it from and the products direction and also, it depends on the consistency you are after, loose, thick will depend on the amount you use.
@@AveryRaassen Thank you! I will look into it
Did you have to add honey because it wasn't sweet enough? I love pomelos and think the flavor of a pomelo marmalade would be incredible plus I JUST L O V E THE SMELL, in fact I still have the dried rind from the last one I ate hanging in my bedroom, lol!
Because of that I think I'd rather not "contaminate" the flavor with honey, but that's just my take (and I'll definitely have to make this as soon as I get my hands on another pomelo). Thanks so much for the video and inspiration ;?)
My pleasure in sharing the love of Pomelo. Honey was there for 3 reasons. 1. To Counter the Bitterness/ Tart kick from the rind 2. To give it a secondary flavour rather than just plain white sugar and 3. because the label said honey pomelo and what a more fitting combination than Honey. Also, honey is good for you, hahaha
@@AveryRaassen I see, well as to the bitterness, I've watched a number of videos on making Limoncello from the rinds of the Amalfi lemon, and one of the guidelines is to "very carefully" remove the rind with a potato peeler or similar tool but to stop short of getting any of the white pith which will ruin the liqueur by making it bitter.
I think that would be key to getting a bitter-free pomelo marmalade AND might even negate the need for rinsing, which in my opinion is removing some of the essential oils and flavonoids that give pomelos their unique bouquet.
Also wondering if you could intensify the pomelo flavor by using a bit of pure grain alcohol in the initial treatment of the freshly peeled rinds to extract the essential oils - this should boil off in the cooking process so no worries about the "proof" of your product, lol. But maybe unnecessary since you're eating the rind anyway and may even rob it of some nice flavor "pop" you'd get from chewing on them, idk. I may have to try it to see if it's better to leave the flavor in the rind or pull it out into the body of the marmalade (I am leaning towards the latter since the overall taste may be better with more intense flavor overall, just a hunch ;?).
I mean, if you want to take the serious time to really remove the white part and just get the peel, then you might also loose the character of the pomelo. I guess like in orange Marmalade there is bitter versions and sweet versions. We can also most definitely use other syrups to counter act the bitterness or even a small splash of vanilla. I added vanilla to my Kumquat Marmalade and it enchanced the flavour even more. I have yet to try the pure grain alcohol part. I might have to experiment on that one day.
One day I want to afford and small distillation kit to extract flavour and oils. This could be one of those test.
@@AveryRaassen I started off with an inexpensive water distiller with stainless tank, worked very well for small batches of certain herbal extractions ;?) and you can get small bottle like 16 oz up to 2-gallon jugs of 200 proof ethyl alchy for very clean oils and tinctures.
Hi, can I use this recipe to make orange marmalade?
Yes you can. The principles are pretty much the same. You might have to add less or more sugar depending on the sweetness or bitterness that you want.
Hi how do you remove the bitterness of the pulp because i tried making a pomelo jam and it tastes so bitter.
Make sure you remove as much of the white part as possible. Then after cutting the skin, blanch in fresh boiling water atleast 3 times for 30 seconds or until it comes back to a boil everytime you put it in and then repeat the process (atleast 3 times) Once you have done that, then you can make the Marmalade. If you cook the skin straight away from cutting, you will end up with the bitterness. Did you make it with Yellow Pomelo or Green Pomelo?
@@AveryRaassen i made it using a yellow pomelo, however i did not make a marmalade. I only use the pulp. Does the boiling method works in pulps to remove the bitterness?
Can I substitute WITH ORANGES AND LEMONS AND USE SAME RECIPE??
Yes, you absolutely can.
Nice, but stop biting your cuticles. Just gently push them back after soaking in warm water.
Hi! How long does this last?
Because of the high sugar content, it can last for 1 month in the Fridge in an air tight container. Up to 3 to 6 months in the freezer and about 2 weeks at room temperature in a dry cool place.
Hi, would this recipe work on mandarins?
Yes, it would. This recipe would pretty much work on most citrus fruits. I also have a Kumquat video. That recipe has some vanilla as well to boost the flavour.
@@AveryRaassen Ive done mandarin marmalade many times, but its way more basic. I just boil them for 20 mins, remove their seeds and grind them (with the skins and everything) add sugar and cook them. Its really good. If I follow your recipe, should I boil the skins for 20 mins? Mandarins arent really bitter so I dont think they would need as much boiling as the pomelo
is it really bitter even you boil it for 3 times?
The bitterness is reduced by a fair amount when doing it 3 times but it must be with clean water each time.
Cant you make tee from the rest of a pomelo ?
Of course that is possible.
@@AveryRaassen it's good did you tried ?
@@joker594 I find it a little bitter but it was worth trying.
This is why if I could have any sci-fi tech, it’d be a Star Trek replicator. Instead I’m licking my screen. It’s just not working!🥵
I wish I had one of those too.
@@AveryRaassen : Amazing camerawork btw. It keeps my ADHD mind focused and hungry for more.
@@______IV Thank you for that. I appreciate that.
So bitter and my tongue can't taste other things. My hard work has given me a lesson not to go with you all. Waste time and money.
Did you follow my recipe accordingly?