Pomelo Marmalade Recipes

BLOOD ORANGE AND PUMMELO MARMALADE

Blood Orange and Pummelo Marmalade image

Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 5

Ingredients

4 blood oranges, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
1 pummelo, peeled, peel cut into 1/3-inch pieces, flesh seeded and coarsely chopped
1 lemon, quartered, thinly sliced, and seeded
1 1/2 quarts cold water
Sugar

Steps:

Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.

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