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pomelo help please
Wed 27-Jan-10
9:37 pm
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pam

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Hallo all from Cornwall Uk.

I am a new member and look forward to sharing with all some of my tips and recipes if asked.

Am a person who makes all home made...most of my preserve recipes are all self created... ''grab fruits and try''!!!!! Make for charity sales as well as family.

I wonder if any one can give me tips on a new fruit I want to use for marmalade making?

Have bought 2 large Pomelo's from Lidls.. has anyone here ever used these in marmalade making and if so what other fruits if any put with them ETC?

Any help would be great.

Thanks in advance from Pam

Thu 28-Jan-10
1:12 am
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Danny
Scarborough, England
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Hi, Pam, and thank you very much for joining in.

I have never heard of these but I will ask Fiona in the morning. If i can drag her away from marmo making duties Smile

Never knowingly underfed

Thu 28-Jan-10
9:06 am
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fn
Newmarket
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Hello Pam

Welcome to the forum!

I hadn't heard of Pomelos either. Just discovered that they are similar to grapefruit. Most grapefruit marmamalde is made with lemons. I googled Pomelo marmalade and found these recipes - hope that this helps.

Thu 28-Jan-10
10:23 am
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brightspark
Wilts

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I have downloaded these recipes - thanks Fiona - our marmalade frequently has grapefruit in it - we do like a bitter tang to ours - and I think grapefruit is ideal.

Atm, we are eating our way through the 'mountain' of clementines which I bought on Tuesday (gorgeous they are, too), and I am washing them first, then cutting up the peel, and then freezing - all ready for my next batch.

Marmalade is the one good thing to come out of January !!!!  Smile

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 28-Jan-10
3:00 pm
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Jet_fusion
Suffolk

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I love pomelos but they are a challenge to eat!

I'm yet to make any but from reading Fiona's post about seville orange marmalde, i gather that the pith of the fruit adds a lot of bitterness. And these fellas have a lot of pith to get through! I guess then that i'd recommend poaching them as Fiona did with her sevilles, to allow you to get rid of the pith easily.

This is a pomelo i had a while back and this is the least pith i've seen on one!

You must also try eating a pomelo on their own as they are very different but very tasty. And arm yourself with a citrus peeler of sorts…i use one similar to this! http://www.potsandpatches.com/imagesproducts%5C2618.jpg

Thu 28-Jan-10
5:29 pm
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Toffeeapple
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A long time since I last saw a Pomello but recall that I enjoyed eating them.  Do let us know if you try any of Fiona's recipes.

I'll try that again!

Thu 28-Jan-10
6:30 pm
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Ruthdigs
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I'm intrigued, never even heard of a Pomelo.

I was searching for easy grapefruit marmalade recipes yesterday though and came across this microwave version that sounds simple that I guess would adapt.  Like the others I'd love to hear the outcome please! Smile

Sun 31-Jan-10
9:13 pm
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pam

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Thanks all for the warm welcome also help with the Pomelo marmalade ideas.

I will take it as used in place of grapefruit then, Most times I make my own recipe up anyhow lol! Shove this, a bit of that etc. Think I shall use Pomelo  with lemons maybe tangerines or oranges too.

While searching out for recipes I came across one for the preserving of Pomelo rind to use in cakes etc ( save waste) esp as Pomelo has lots of peel !!!!!!!

http://www.filipinovegetarianrecipe.com/wordpress/.....-candy.htm

http://figswithbri.com/?p=131

Hope this is of some interest to people.

Pam

Mon 12-Jan-15
5:33 pm
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Erna Rae
Warwickshire

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I have been trying pomelo marmalade recently, using the peel. We eat the fruit  ( I think you need a serrated knife to help remove the membranes off each segment  to enjoy it) and save the large pieces of peel.

I pre-cook the peels by putting them in cold water, bring up to a boil, cook for about 5 mins and repeat twice more, with a view to reducing the bitterness. I save the last lot of water, and allow the peel to cool (or do the next stage in rubber gloves) and cut off a good section of the pith and discard that. Then cut up the softened peel as you wish, and continue making marmalade as usual.

I use sugar in the ratio of 2:1 to the weight of fruit. So for 500g of fruit I would use 1kg sugar and 1L water. I have followed Fiona's advice from jam making and taste the marmalade before it comes to a rolling boil and only add all the sugar if it needs it.

The first time I made a 3 fruit marmalade using 350 gm pomelo rind, 295 g of lemon and orange peel saved from other uses. I softened all the peels in the reserved pomelo water made up to 1.2 L then added 1.2 kg of sugar. It took about 20 mins of boiling before setting, but set very firmly in the jar.

This made 4 jars of strongly flavoured marmalade. Ideal for those who like bitter flavours.  So far, family and friends have enjoyed it too!

Tue 13-Jan-15
10:45 am
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brightspark
Wilts

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Sounds interesting, I haven't used pomelos at all, but today I shall be using up all the citrus fruits leftover from Christmas to make a mixed marmalade. My personal preference is a strong flavour, but not too bitter, although OH likes any marmalade! laugh

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
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