Pomelo – Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large pomelo (s) (approx. 800-900g pulp after peeling)
- 500 g preservin suar, (2: 1)
- 0.5 teaspoon ½ citric acid
Print Recipe
Pin Recipe Instructions
- Peel the pomelo and remove the white residue (otherwise they will be very bitter in the jam).
- Chop into small pieces and put in a saucepan with the sugar, mash and let the liquid steep for about 1 hour.
- Chop everything up nicely with the hand blender and then bring to the boil. As soon as it starts to boil, add the citric acid.
- Make a gelling test after approx. 5-10 minutes. If this succeeds, fill the hot jam into screw-top jars and turn them upside down.
- Pomelom jam is a sweet and bitter jam, suitable for everyone who likes grapefruit, for example!
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