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Dessert

Pomelo Marmalade

A preserve made from pomelo and lemon pulp, boiled with sugar until thick and glassy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pomelo Marmalade

Ingredients

Directions

Prepare

  1. Cut pomelos in half and remove centers and seeds.

  2. Remove seeds from lemons and grind all in a meat chopper.

  3. Cover with boiling water and let stand overnight.

Make the marmalade

  1. Cook until tender, then add sugar and cook until thick and glassy.

  2. Alternatively, peel pomelos in quarters and boil, changing the water 3 times.

  3. Scrape out the white, pithy portion and cut the skin into strips.

  4. Free pulp from seeds and cut into small pieces.

  5. Add this to the skins and boil until thick and glassy.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pomelos
Provide the bitter peel and pulp that give the marmalade its body and character.
Lemons
Add acidity and extra pectin-rich pulp to help the marmalade set.
Sugar
Sweetens the marmalade and, when boiled down, helps it thicken to a glossy set.

The step that matters

Cook until thick and glassy. The mixture must reach a high enough sugar concentration and be boiled long enough for the pectin in the peel and pulp to gel. Stopping early leaves it runny, while overcooking can make it stiff and sugary.

“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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