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Dessert

PuMELLo Marmalade

A sweet preserve made from boiled pomelo fruit and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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PuMELLo Marmalade

Ingredients

Directions

Prepare the fruit

  1. Boil the pomelo in water for 1 hour until tender.

  2. Drain the water through a fine sieve.

  3. Let the fruit cool.

  4. Cut the fruit into quarters and remove the inside.

  5. Chop the rinds finely or pound them until smooth.

  6. Rub the pulp through a sieve for the syrup.

Make the syrup

  1. Dissolve the sugar in the reserved water.

  2. Boil until clear, skimming off any scum.

Finish the marmalade

  1. Add the fruit to the syrup and stir well.

  2. Boil for 45 minutes.

  3. Test for setting on a plate. If it sets, it is done.

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

What each ingredient does

Pomelo fruit
Provides the bulk, the bitter-sweet flavour, and pectin from the rind and pith that helps it set.
Sugar
Sweetens the marmalade, preserves it, and helps it set as the syrup concentrates.

The step that matters

Test for setting on a plate. Pectin and sugar must reach the point where the syrup gels as it cools. Too little boiling leaves the marmalade runny, while overboiling makes it stiff and tough. A cold plate test shows whether it has reached that point.

“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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