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Blood Orange and Pummelo Marmalade
Recipe Summary
Yield: Makes about 2 quarts
Ingredients
Ingredient Checklist
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
Cook's Notes
Marmalade will keep, covered and refrigerated, for up to 1 month.
Gallery
Blood Orange and Pummelo Marmalade
Recipe Summary
Yield: Makes about 2 quarts
Gallery
Blood Orange and Pummelo Marmalade
Blood Orange and Pummelo Marmalade
Blood Orange and Pummelo Marmalade
Recipe Summary
Yield: Makes about 2 quarts
Recipe Summary
Yield: Makes about 2 quarts
Yield: Makes about 2 quarts
Makes about 2 quarts
Ingredients
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
Directions
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.
Cook's Notes
Marmalade will keep, covered and refrigerated, for up to 1 month.
Cook’s Notes
Marmalade will keep, covered and refrigerated, for up to 1 month.
Reviews (5)
Add Rating & Review
20 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
3
Reviews (5)
Add Rating & Review
20 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
3
Add Rating & Review
20 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
3
20 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
3
20 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
3
- 5 star values:
- 1
- 4 star values:
- 3
- 3 star values:
- 8
- 2 star values:
- 5
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
02/11/2010
I made this recipe last year and everyone loved it as it was. I am looking forward to making it again this weekend. I think I will use the vegetable peeler this time around to see what kind of a difference it makes.
Martha Stewart Member
Rating: Unrated
03/16/2009
Then I followed the recipe. I didn't need to boil as long before measuring because of the thin peels and I used about a cup less sugar for my batch and it came out great. ...I also used a lemon and peeled it with the veggie pealer then discarded the pith as well. I used the same technique and made a kumquat-pommelo (w. 1 lemon) marmalade as well and both came out really well.
Martha Stewart Member
Rating: Unrated
03/16/2009
Here is what I did instead. I made Blood orange and manderine-quat marmalade with 2 lbs of blood oranges and 12 oz. of manderine-quats (about 6). I used a veggie peeler to peel the blood oranges and then chopped the zest and threw away the rest of the peal. I used the whole manderine-quat peels because the peels are quite sweet and not bitter. I didn't bother to peel the manderine quats just sliced them finely.
Martha Stewart Member
Rating: Unrated
03/16/2009
I saw this post and decided to investigate other recipes. I think if you included the whole peal from the oranges, lemon and pomelo it might have been the white part of the peel that ruined it.
Martha Stewart Member
Rating: Unrated
03/03/2009
Wow this is really terrible. It sounded good, but turned out tasting horribly bitter and strong and wasted good organic blood oranges on this. What a shame. Did the test kitchen skip this one? I had to throw all the effort, time and money down the drain.
Martha Stewart Member
Rating: Unrated
02/11/2010
I made this recipe last year and everyone loved it as it was. I am looking forward to making it again this weekend. I think I will use the vegetable peeler this time around to see what kind of a difference it makes.
Rating: Unrated
Rating: Unrated
03/16/2009
Then I followed the recipe. I didn't need to boil as long before measuring because of the thin peels and I used about a cup less sugar for my batch and it came out great. ...I also used a lemon and peeled it with the veggie pealer then discarded the pith as well. I used the same technique and made a kumquat-pommelo (w. 1 lemon) marmalade as well and both came out really well.
Here is what I did instead. I made Blood orange and manderine-quat marmalade with 2 lbs of blood oranges and 12 oz. of manderine-quats (about 6). I used a veggie peeler to peel the blood oranges and then chopped the zest and threw away the rest of the peal. I used the whole manderine-quat peels because the peels are quite sweet and not bitter. I didn't bother to peel the manderine quats just sliced them finely.
I saw this post and decided to investigate other recipes. I think if you included the whole peal from the oranges, lemon and pomelo it might have been the white part of the peel that ruined it.
Rating: Unrated
03/03/2009
Wow this is really terrible. It sounded good, but turned out tasting horribly bitter and strong and wasted good organic blood oranges on this. What a shame. Did the test kitchen skip this one? I had to throw all the effort, time and money down the drain.
All Reviews for Blood Orange and Pummelo Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blood Orange and Pummelo Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
