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Pompelmoes Marmalade

A marmalade made from grapefruit slices boiled with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grapefruit and sugar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 309 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Pompelmoes Marmalade

Ingredients

Directions

Soak

  1. Combine the sliced pomelo and cold water in a bowl and let it sit overnight.

  2. Boil the mixture until the fruit is tender.

  3. Let it sit until the following day.

Make the marmalade

  1. Bring the fruit back to a boil.

  2. Add an equal weight of sugar to the fruit.

  3. Cook the mixture together until it forms a jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Grapefruit + sugartop 26% of all pairs
    Smell alikelow
    Cooked together309 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pomelo (grapefruit)
Provides the fruit, peel and pectin-rich pulp that give the marmalade its body and bitter flavour.
Sugar
Sweetens the marmalade and, as it concentrates, helps the mixture set into a jelly.

The step that matters

Cook until it forms a jelly. Sugar and pectin only set when enough water has evaporated and the mixture reaches the right concentration. Undercooking leaves a runny marmalade, while overcooking can make it stiff and dark.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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