Pomelo, lemongrass and makrut lime marmalade

pomelo, lemon grass andkaffirlimemarmalade
4 Cup
2H

Ingredients

Pomelo, lemon grass and kaffir lime marmalade

Method

Pomelo, lemon grass and makrut lime marmalade

1.

Remove rind thinly from pomelos; slice rind thinly. Discard white pith; chop pomelo flesh coarsely, reserve seeds. Tie seeds, lemon grass and lime leaves in muslin.

2.

Combine rind, flesh, muslin bag and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until rind is soft. Discard muslin bag.

3.

Measure fruit mixture, allow ¾ cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves.

4.

Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until marmalade jells when tested.

5.

Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.