Author Topic: My first poncirus marmalade tastes good.  (Read 6754 times)

Citradia

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My first poncirus marmalade tastes good.
« on: October 28, 2019, 08:56:26 PM »
My trifoliata trees finally produced enough fruit for me to try making marmalade and it turned out to be surprisingly good! I basically followed the sure-jell recipe but pored off the boiled water from the chopped peels and just added the peels to the fruit pulp/ juice. It ended up being 2.75 cups of pulp/juice and 1.25 cups of water, sure-jell, 5.5 cups of sugar. The final product tastes like a strong yet sweet orange marmalade with no bitterness. There was no resin sticking to my teeth after eating the marmalade either. I just used standard poncirus trifoliata fruit for this batch, not the flying dragon.


SoCal2warm

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Re: My first poncirus marmalade tastes good.
« Reply #1 on: October 29, 2019, 12:02:04 AM »
If you want to be more natural than sure-jell, you can use Quince fruit, preferably Cydonia oblonga, but others can work too. The fruits are very high in pectin so it doesn't take that much.

Citradia

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Re: My first poncirus marmalade tastes good.
« Reply #2 on: October 29, 2019, 06:53:34 AM »
Evidently, oranges and apples, Rowan all have pectin and can be jellied without adding pectin by processing the jelly longer and by cooking the fruit with the orange seeds in a cloth bag to get pectin out of the seeds. I’m not afraid to eat sure-jell pectin as I doubt it’s plastic or something poisonous. I can process the fruit in 10 minutes with pectin versus 40 plus minutes without it, and After 5 hours of work I know it will set. But thanks for the tips, Socal2warm.

Bomand

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Re: My first poncirus marmalade tastes good.
« Reply #3 on: October 29, 2019, 09:37:55 AM »
I have tried to make marmalade from poncirus. Using several recipes from others and online. No matter what I do I get the poncirus aftertaste. The most edible recipe came from a friend....you take the poncirus fruit and put it in a brown paper bag. Toss the bag under the seat of your pick up truck for two months. After several months empty the fruit out and eat the bag........😁😁😁😁😁

hardyvermont

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Re: My first poncirus marmalade tastes good.
« Reply #4 on: October 29, 2019, 11:31:51 AM »
I basically followed the sure-jell recipe but pored off the boiled water from the chopped peels and just added the peels to the fruit pulp/ juice. It ended up being 2.75 cups of pulp/juice and 1.25 cups of water, sure-jell, 5.5 cups of sugar. The final product tastes like a strong yet sweet orange marmalade with no bitterness. There was no resin sticking to my teeth after eating the marmalade either. I just used standard poncirus trifoliata fruit for this batch, not the flying dragon.


I made this a few years ago and poured the water off several times as recommended by the recipe.  Is that what you did?  Never kept the pulp.  How did you separate the pulp from the seeds?

In final product different kinds of citrus skin were added to tone down bitterness and for more flavor.


usirius

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Re: My first poncirus marmalade tastes good.
« Reply #5 on: October 29, 2019, 04:21:07 PM »
@Citradia: Wow, that's amazing! I believe that the large proportion of sugar overrides the poncirus taste. I also made a jam with Poncirus fruits about 10 years ago. I only used the pulp, admittedly it was a bit difficult to remove the pulp from the shells and separate the seeds from the pulp. But with some time I succeeded. I had deliberately omitted shells and also tried not to cut through the fruit, but only to cut open the shell in order not to let anything of the unpleasant taste of the shells get into the flesh. I used half pulp and half sugar for the jam. The result: an edible sour jam, but it wasn't really a pleasure.
« Last Edit: October 29, 2019, 04:23:07 PM by usirius »
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will2358

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Re: My first poncirus marmalade tastes good.
« Reply #6 on: October 29, 2019, 07:04:08 PM »
My name is Cindy

Citradia

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Re: My first poncirus marmalade tastes good.
« Reply #7 on: October 29, 2019, 10:23:42 PM »
I peeled only part of each fruit using a potato peeler, only stripping off pretty yellow parts of peel and leaving the dark spotted portion. I used a pearing knife to filet the white pith from the strips of peel, then finely chopped peels. I only ended up with about half a cup of finely chopped peel. I boiled the chopped peel for 20 minutes with 1/8 teaspoon baking soda in 2.5 cups water, then pored off two cups of the water which ended up being all of the water since half cup of water evaporated. Poncirus does have a different taste than other citrus but I like the smell of the fruit and honestly don’t find the distinctive taste offensive, but I don’t like the resin that sticks to my teeth if I try to eat it out of hand. Removing seeds is easily done by cutting the fruit in half and just using the knife to pop the seeds out of the half fruit and put them in a bowl to discard in trash. Then I used a citrus reamer to extract the juice and pulp from each halved fruit. As the reamer filled with pulp, I scoop the pulp into a measuring cup and dumped the juice into a jar. I meant to let the juice sit in the refrigerator for a day to let the poncirus oil to rise to the top so I could discard the oil and have sweeter juice; however, I decided I didn’t have time to wait , do I just added the juice to pulp and boiled and simmered it for 10 minutes, added pectin, then sugar, boiled for a minute, removed from heat, and canned it like any other jam. The marmalade does have what I consider a rosy-like poncirus flavor but not bitter and really is just a strong orange flavor with a subtle rose-like quality, is the best I can describe it.  I’m glad I can actually use the poncirus fruit, and don’t have to strive to keep citranges alive to try to make decent marmalade.

Millet

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Re: My first poncirus marmalade tastes good.
« Reply #8 on: October 29, 2019, 10:35:26 PM »
Cindy & Citradia, very interesting post. Thanks

usirius

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Re: My first poncirus marmalade tastes good.
« Reply #9 on: October 30, 2019, 03:58:16 AM »
Can only agree with Millet,, thanks to will2358 and Citradia for such interesting recipe postings!
If you are interested, I will post an article from the 30's (written in German language) as a scan for the candying of the poncirus shells from the 30's, which used to be common in northern Europe, it may take some time.
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Citradia

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Re: My first poncirus marmalade tastes good.
« Reply #10 on: October 30, 2019, 07:01:52 AM »
Cindy, I researched several different recipes and didn’t feel right about any one particular recipe, but I ended up taking elements of what I wanted from that eat the weeds one you mentioned, but ultimately used the Sure-jell recipe as the foundational guide. I liked the idea of 5.5 cups sugar to 4 cups fruit better than 4 cups sugar to 4 cups fruit.

lebmung

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Re: My first poncirus marmalade tastes good.
« Reply #11 on: October 30, 2019, 07:02:06 AM »
Can only agree with Millet,, thanks to will2358 and Citradia for such interesting recipe postings!
If you are interested, I will post an article from the 30's (written in German language) as a scan for the candying of the poncirus shells from the 30's, which used to be common in northern Europe, it may take some time.

Please do!

usirius

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Re: My first poncirus marmalade tastes good.
« Reply #12 on: November 12, 2019, 04:41:27 PM »
lehmung, will2358 and Citradia and all who would like more about the usability of fruits of Poncirus trifoliata (former botanical name: Citrus trifoliata) - here you are:

I was able to find the article I found years ago during my much more active citrus research period. At that time, there were no files, let alone scans and the like, everything was only available as hardware, often only via libraries that were mostly far away, i.e. via interlibrary loan. This is how I came to the following scientific paper about the usability of poncirus fruits.

"Über die Verwertbarkeit der Früchte von Citrus trifoliata. "
Von Dr. Alfred Mehlitz. (Eingegangen am 16. Juli 193), Mitteilung aus der Wissenschaftlichen Abteilung der Versuchsstation fur Obst- und Gemüseverwertug, Geisenheim a. Rh.,
, Seiten 568 - 573)


translated into English language:

"About the usability of fruits of Citrus trifoliata. "
From Dr. Alfred Mehlitz. (Received on 16 July 1931.) Communication from the Scientific Department of the Experimental Station for the Utilization of Fruits and Vegetables, Geisenheim a. Rh., pages 568-573


On the next six postings I will reproduce one of the six pages as a photo (scan) and a more bad than right translation, is certainly better than no translation at all - if you find any mistakes, please let me know (or keep it ;-) )

The page-by-page reproduction helps to make the reference to the original possible, in particular the tables, which are difficult to translate and to which reference is made, can then be understood to some extent even without translation.
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usirius

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Re: My first poncirus marmalade tastes good.
« Reply #13 on: November 12, 2019, 04:44:56 PM »



Translation into the English language:

(Communication from the Scientific Department of the Experimental Station for the Utilization of Fruits and Vegetables, Geisenheim a. Rh.)

About the usability of fruits of Citrus trifoliata.

From Dr. Alfred Mehlitz. (Received on 16 July 1931.)

The ornamental shrub Citrus trifoliata, which is cultivated because of its rich and beautiful blossom, develops well in climatically favoured regions of South and South-West Germany. At the end of October and beginning of November, the shrub bears a lot of fruits in the shape of small Citrons. Since it is to be expected that in the future the ornamental shrub will acquire more friends who like to plant it, I have carried out studies on the usability of the large number of fruits.
My experiments were based on whole, ripe fruits, which I examined in a similar way to an examination of lemons for the usability of peel, juice and albedo. At first I could observe that the freshly harvested fruits from Citrus trifoliata deliver only very little juice when pressed. If, on the other hand, the fruits were stored for about 14 days, it was possible to obtain about 20 9'6 juice by pressing them on an ordinary household press.

If we now compare the composition of the juice obtained in this way with the composition of the juice of commercial lemons (Citrus [medica] Limonum), we get the following result:

Table 1.

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usirius

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Re: My first poncirus marmalade tastes good.
« Reply #14 on: November 12, 2019, 04:47:07 PM »


Translated into the English language:

A. Mehlitz: About the usability of the fruits of Citrus trifoliata.    569

From the above comparison, we can see that the juice of the
fruits to the Citrus trifoliata is not as sour as that of the usual

Lemons. On the other hand, the total extract, the minerals and that the
Pectin content higher than in lemon juice. A very essential under-
However, the difference lies in the smell and taste of the two types of juice.

The juice of Citrus trifoliata fruits is very bitter and exceeds
In of this property even the bitter orange (Citrus [Aurantium] vulgaris).

The juice of the Citrus trifoliata fruits was used for several applications in the
I've been hired to do this. It was established that this would result in a
suitable for a wide variety of food preparations, according to bitter taste
with 65 % sugar.

The skins of the fruits can be used much better.
1 kg = 33 1/3 % shells were obtained from 3 kg of fruit, which were then

and then carefully squeezed out from the inside of the product.
Fruit pulpe, housing of the seeds and the largest part of the albedo
have been liberated. The shells prepared in this way, which had become considerably thinner

were thoroughly washed in cold water and finally washed into a

3 percent saline solution. In this condition, the shell stayed long. After a short time they took --- since they were gradually losing saline solution-- have been 'permeated' with 'light' -' and got a transparent appearance.
At the same time, they are used to absorb the sugar during the later
further treatment made particularly suitable -. Now, the processing of the
the pre-treated shells into a cake spice, which is then
of the type of the famous "citronate", "orangeate" or the one from cedar citrons
prepared to steal "Sukkade". For this purpose the shells has been watered so long under repeated changing of the water, until in the waste water there is no more cooking salt in the taste was perceived.

Then the shells were blanched. They were in a kettle completely covered with water and boiled. After a short time
the water that contained the last traces of the cooking salt,
the kettle again filled with water, and the shells were
again cooked bubbly for about half an hour to 1 hour. As soon as they are

the cooking was interrupted. Meanwhile, an approximately
30proz sugar solution prepared, with which the blanched shells in
were watered with earthen pots. Since the next day the sugar solution
had become weaker in concentration, she was pulled off,
boiling up to 33% sugar content and put back to the shells.
The sugar content was adjusted to the same way each
day by about 6%, until it finally reaches about
was 70 %. In this solution, the shells are probably endless storable.
The shells of citrus trifoliata fruits which have been stored in Sugar.
could be candied in the same way as citronate or candied orange peel
or glaze. The finished products were very aromatic, and had
« Last Edit: November 12, 2019, 05:00:01 PM by usirius »
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usirius

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Re: My first poncirus marmalade tastes good.
« Reply #15 on: November 12, 2019, 04:48:54 PM »



Translated into the English language:

570     A. Mehlitz

delivered -- to small dice chopped up -- an exquisite cake spice,
Another, very appealing cake spice of strong aroma of sour orange could also be further developed according to the type of the well-known "lemon-shell-grated” to produce. The whole fruit was rubbed with a cloth.
carefully wiped off and rubbed on an ordinary kitchen grater.
abundant amounts of the finest crystallised sugar have been rubbed off.
With respect to the well-known, excellent gelling properties
of common citrus fruits, one could assume that also in the
fruits of Citrus trifoliata is present.
In order to clarify this, the following experiments were carried out:
From 3 kg of whole fruits, after pressing and de-pressing, the
1300 g, which is obtained from the kernel of the fruit.
the housing, the flesh and the albedo, which was used for the thorough
The shells were gutted. According to this, about 40,96 of the
are examined for their gelling value.
450 g fruit residue was first sharply squeezed out and then mixed with 4,51
of an n/50 tartaric acid solution. The extraction mixture has been
cooked in a covered pot for 1 hour. They were
2380 ccm extract, which was very viscous and turbid. To
the extracted extraction juice was used for a better further processing.
separated on a centrifuge. The juice from the first extraction had a
a specific gravity of 1,012, a pH of 4,30 and a pectin content of
of 0,62 g in 100 ccm. The pectin content was calculated according to
Ca-pectate determination method (1) according to Carre' and Haynes, which has been modified by me.
It turned out that it was not possible to convert the starting material into
of one or two extractions. From this the reason was the fruit residue of a three-fold fractionated hot
extraction. The examination results are showed in Table 23.
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usirius

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Re: My first poncirus marmalade tastes good.
« Reply #16 on: November 12, 2019, 04:50:37 PM »



Translated into the English language:

About the usability of the fruits of Citrus trifoliata.                          571

A 4. qualitative extraction experiment with the same initial
material still resulted in a pectin-containing extraction juice. It
but was to assume that the pectin individuals of this extract were very?
was far behind the quality of those of the first 3 fractions.
so that I decided only to look at the exploitative relationships
of the first 3 extractions. The total pectin-
yield in the first 3 extracts was as follows:
The 1st fraction contained a total of 14.76 g pectin calculated as Ca pectate,
the 2nd fraction contained a total of 8,00 g pectin calculated as Ca pectate,
the 3rd fraction contained a total of 3,10 g pectin calculated as Ca pectate.

All 3 extraction juices contained a total of 25.86 g pectin, which was
have been removed from 450 g of extraction material, i.e. the
Fruit residue supplied 5.75 % whole pectin substances as calcium pectate.
and the calculations.
Very important was the analysis of the individual extracts for the
the gelling value of their pectin individuals, which, according to our present knowledge
depends on their methoxyl content. For this purpose a
series of gelling trials, in which the individual, under certain conditions
jellies produced under certain conditions in accordance with uniform facial
in terms of appearance, odour, taste and firmness.
have been characterized. In the 3 extracts, the substances required for the
pH conditions1 through the addition of tartaric acid
so arranged that the jellies produced therefrom always have a pH of
about 3.00 was present. Then, under consideration of the
Pectin content in the 3 extracts jellies according to the method of Lüers
and Lochmüller (2), in which the strength is determined by the measurement of their
tensile strength (tensile force) was determined.
A jelly is cooked under precisely defined conditions,
whose strength is measured by means of a tearing device. After
the cooking is finished, the hot gelatinized material is immediately put into a
filled into a ribbed cup, in which a so-called tearing figure is placed.
and then cooled in a cooling bath for 1 hour. The
Jelly solid and the tearing figure "gelled" in. After 1 hour the
cup is clamped in a so-called pectinometer3 and attached to the tearing figure.
a chain suspended, which runs over 22 rollers and at the other end a
a weight cup. The weight cup is included: shot or better
still loaded with mercury (4) which can be removed from a burette with narrow
let the tap opening run evenly in small droplets until


1 Mehlitz, A., The canning industry l2, 467-470 (1925).
2 Lüers, H. and Lochmüller. Colloid-Z. 42. 154ff. (1927).
3 To be obtained from the company F. & M. Lautenschläger. Munich.
4 Mehlitz, A., The canning industry l7, 624-626, (340-645, 654-657, 671—673 (1930).
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usirius

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Re: My first poncirus marmalade tastes good.
« Reply #17 on: November 12, 2019, 04:52:45 PM »


Translated into the English language:

572    A. Mehlitz

the pointer of the apparatus which indicates the beginning of the rupture, see
slowly, but evenly. As soon as the tearing occurs
the load on the weight cup has stopped and the cup is filled with the
Contents weighed. The determined weight is an approximate yardstick.
For the tensile strength of the jelly and thus also for the gelling power.
of the pectin individuals in the extracts.
Concerning the jelly cooking I refer to my earlier
Work on the determination methodology of gelling powerful pectic substances 1.
The cooking process was now carried out in such a way that in the finished jellies
always 0.5 % Ca pectate and 60 % sugar at a pH of about 3.00
were included. The following results were achieved:
Table 3.


In terms of taste, all 3 jellies have the character of the
English "jam", that is those characteristically bitter
tasting orange jam, which is available in England in very large quantities,
but also in Germany in ever-increasing dimensions as a spread on bread
is enjoyed.
Very interesting are the gelling results, which give us a glimpse into the
the gelling value of the individual pectin pectins of the individual extraction
juices are graded. The tensile force values first teach us that the
The pectin substances are already isolated during the first extraction.
are isolated. The pectins of the 2nd extraction gelify much worse and the
of the 3rd Extaktion still somewhat less than those of the 2nd. By these results
the fruit already made with other fruits containing pectin
the new test drives.
Pure lemon pectin from the trade in powder form is supplied by the
Jelly cooking according to the above recipe and the described
cooking method has a tensile force value of about 500 g, apple pectin has a
those of about 300 g. Let us calculate the 3 extract fractions as follows


1 Mehlitz, A, The canning industry 17, 624-626, 640-645, 654-657, 671-673 (1930).
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usirius

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Re: My first poncirus marmalade tastes good.
« Reply #18 on: November 12, 2019, 04:54:53 PM »


Translated into the Emglish language:

About the usability of the fruits of Citrus trifoliata.                                                      573


reason for the individual results with an average tractive force value
of about 430 g, we can see that this is present in relatively large quantities in the
fruits of Citrus trifoliata, the pectin has a high gelling
worth possesses. Which, in spite of multiple exploitation of the initial
material is higher than that of apple pectin. This results in the
possibility and suggestion to increase the pectin content of Citrus trifoliata fruits.
to use it in a variety of ways for gelling purposes.
value. The technology of today's pectin production offers a whole range of
a series of methods which make pectins in a more or less pure state
to win.

Summary.

The result of the above investigations is as follows:

1. Shells. Flesh, Housimg of the Seeds and Albedo of the fruit
of Citrus trifoliata can be used.

2. From the peel a very aromatic, bitter bitter orange can be obtained.
Reminiscent, durable cake spice in the style of the well-known "Citro-
nats" or "Orangeats". A cake spice of a similar kind,
in particular aromatic properties can be achieved by rubbing off the
peels can be obtained on the finest granulated sugar ("lemon-
grater").

3. Albedo. Fruit flesh and Housing of the Seeds contain
a lot of highly gelling pectin, which is easy to extract and can be added to the
can be used for a wide range of gelling applications.
« Last Edit: November 12, 2019, 05:10:57 PM by usirius »
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Citradia

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Re: My first poncirus marmalade tastes good.
« Reply #19 on: November 12, 2019, 08:17:00 PM »
Wow, usirius! You put so much effort into translating this long post! Thank you so much. Such a lot of information. A lot of recipes we can try.

usirius

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Re: My first poncirus marmalade tastes good.
« Reply #20 on: November 13, 2019, 03:18:27 AM »
Hello Citradia, thank you for your compliment. But you gave the impulse, so thank you again!

It is astonishing that people have been working intensively on this topic "before our time" as well as on many other topics, which are lying dormant somewhere in archives. That is a pity. Such old works are often not to be found on the Internet.

I think it is also in the sense of such a scientist and author as A. Mehltz, when his work does not get further into oblivion, but finds again interest and attention, and thus once again comes to honour.

Perhaps our scientists, and perhaps also those who read along with us, will be able, with the support of this work, to find further astonishing research on the usability of citrus fruits and make it accessible to those with an interest in it.
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Ilya11

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Re: My first poncirus marmalade tastes good.
« Reply #21 on: November 13, 2019, 05:02:30 AM »
Very interesting reading, thank you very much.
I was also inspired by the post of Citradia and tried to prepare poncirus jam.
I found that it is very difficult to extract pectin from albedo and get rid of its bitter taste.
So, I used quince fruit as a source of pectin.
I posted  a short report of it on French forum.
Google translation
Funny, Google was not sure how to translate poncirus and used a word pest as  approximation ;D
Best regards,
                       Ilya

Bomand

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Re: My first poncirus marmalade tastes good.
« Reply #22 on: November 13, 2019, 10:11:18 AM »
A good article that I enjoyed reading. Thanks for posting it. I have dilligently tried to use poncirus fruit for many years...... I give.....I can not bear the slightest poncirin in jelly, jam, peel or other.....I am doomed to know that there is no good use for poncirus fruit......except as a seed reservoir for more poncirus.

lebmung

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Re: My first poncirus marmalade tastes good.
« Reply #23 on: November 13, 2019, 07:41:27 PM »
lehmung, will2358 and Citradia and all who would like more about the usability of fruits of Poncirus trifoliata (former botanical name: Citrus trifoliata) - here you are:

Thanks for posting this, very valuable!

Citradia

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Re: My first poncirus marmalade tastes good.
« Reply #24 on: November 13, 2019, 07:54:35 PM »
Thanks Ilya11 for posting again about letting the oil settle out of juice in refrigerator over night. It’s been a while since I saw your other post about that,  and I thought the oil rose to the top, but I guess I remembered wrong. I tried letting it settle in refrigerator last year but didn’t notice the dramatic separation that your juice showed. I’ll try again next year if I get fruit.

usirius

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Re: My first poncirus marmalade tastes good.
« Reply #25 on: November 14, 2019, 05:49:07 AM »
Thank you for your feedback and further inspiration. I will also take a closer look at the topic of oil, I still have a handful of fences.

Before that I will cook a handful of fruits from my HRS899 seedling (=HRS899 F1 generation) jam. It is without any damage regarding incredible frost hardness (-17°C = 1,4 °F), and it doesn't get colder with me - she probably can stand even more cold) and in her habit it shows a lot of similarity to Poncirus trifoliata, only the fruits are much more pleasant in taste, hardly any poncirin in the skin and in the juice and flesh not at all.
For me it is simply the only really edible citrus fruit for USFA Zone 7 and maybe also Zone 6.
« Last Edit: November 14, 2019, 05:53:26 AM by usirius »
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usirius

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Re: My first poncirus marmalade tastes good.
« Reply #26 on: November 14, 2019, 05:52:14 AM »
Concerning my Poncirus x Changsa mandarin HRS899 seedling (F1 Generation)  see also my former postings:

http://tropicalfruitforum.com/index.php?topic=30863.msg369960#msg369960
http://tropicalfruitforum.com/index.php?topic=30891.msg367967#msg367967 
„May your choices reflect your hopes, not your fears.“ N. Mandela

usirius

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Re: My first poncirus marmalade tastes good.
« Reply #27 on: November 25, 2019, 01:13:22 PM »
Yesterday I had the time and leisure to make a small amount of jam from my first harvest with several fruits of HRS899 Poncirus x Changsha - F1 - seedling. I had already reported about the fruit quality under another category here, after I ate a fruit for the first time - the years before I didn't even dare because of the big similarity to Poncirus....

All the bigger was the surprise - the fruit has practically no bitterness of poncirus in the flesh and in the flesh very much reduced, I would say not even 1/3 compared to the real Poncirus. And as reported in the other column - it represents for me in the habitus regarding growth, Bedornung, leaves, blooms, fruits and in the winter hardness a full substitute for Poincirus trifoliata, thus a quite frost hardy citrus.

(if you like to know more about please see my former postings:
http://tropicalfruitforum.com/index.php?topic=30863.msg369960#msg369960
http://tropicalfruitforum.com/index.php?topic=30891.msg367967#msg367967  )

So I decided to cook a marmalade of the remaining five fruits. Not much, but groundbreaking for the possible use of such a "poncirus" with relatively pleasant tasting early morning fruits.

It was interesting after cutting the fruits that exactly those I had actively pollinated, two of them with Citrus lemonade (from New Zealand) and one with Flying Dragon, grew smaller, did not form any seeds, and instead had growth disturbances (adhesions).

After removing the seeds, I chopped them up, weighed them (75 grams) and added the same amount of sugar. I added some water because it seemed too dry to me.

After boiling and cooling down a wonderful yellow looking marmalade has developed, whose taste is only slightly poncirus-like, otherwise a bit like British orange marmalade. However, it has not gelled so well and may be due to too small a quantity, too short a boil or too much water.

Of course, you could minimize the pncirus taste even more by reducing the amount of peel or omitting it, but I think that's a bit harsh and by the way, my wife is just that, which makes the jam something special.

By the way, some resin remained on the knife after cutting, not as much as it is with Poncirus fruits, but still something.

Conclusion: This variety is worth cultivating in regions where only Poncirus can usually be planted. So zone 7, maybe zone 6, I haven't been able to test it yet because I am living in zone 7b. But so far there was also frost damage, not the slightest one. Enough words, enjoy the pictures!














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bussone

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Re: My first poncirus marmalade tastes good.
« Reply #28 on: January 30, 2023, 12:59:33 PM »
Yesterday I had the time and leisure to make a small amount of jam from my first harvest with several fruits of HRS899 Poncirus x Changsha - F1 - seedling. I had already reported about the fruit quality under another category here, after I ate a fruit for the first time - the years before I didn't even dare because of the big similarity to Poncirus....

...

After boiling and cooling down a wonderful yellow looking marmalade has developed, whose taste is only slightly poncirus-like, otherwise a bit like British orange marmalade. However, it has not gelled so well and may be due to too small a quantity, too short a boil or too much water.

Of course, you could minimize the pncirus taste even more by reducing the amount of peel or omitting it, but I think that's a bit harsh and by the way, my wife is just that, which makes the jam something special.

I decided to try making a poncirus marmalde/jelly this year, from some standard trifoliata fruit I had scrounged from a tree in the neighborhood and some Flying Dragon fruit I eBayed from the SE Pennsylvania area. The fruits had been frozen, which I've done with Sevilles before when I didn't have time to cook them in the fall.

My plan was to combine two recipes -- the pre-boil and sit tactic of this recipe, which discards the cooking water. This greatly cuts down on the initial work and hopefully some of the stickiness of poncirus.
https://www.saveur.com/food/orange-marmalade-recipe/

With this poncirus jelly recipe, which strongly suggests you will discard the sliced peel.
https://mariannewillburn.com/how-to-make-poncirus-marmalade-from-hardy-oranges/

So in general, I was assuming 1:1 sugar versus initial fruit mass, and would likely need to add additional water to make up for discarded cooking water/juice. As it turned out, the juice/pulp was relatively scanty. It seemed the fruits were basically seeds with some pulp, as opposed to pulp with some seeds.


I also discovered that the suggestion to discard the peel was a solid one. Seville peel is pretty bad before it's functionally candied, but poncirus is worse, and the menthol overtones were pretty strong. Thus, I was really making a jelly.

After additional water and the sugar, it resulted in about 2.5 pint jars.


The flavor improved substantially with sugar. I've found these taste more like lemons to me than they do like oranges. (There's a sense of floor cleaner or Lemon Pledge to poncirus...) I would characterize it as probably closest in nature to bergamot. (Which I tend to think has the same issues) But with enough sweetness, it's pretty good -- lemon drop-ish in flavor.

Man, it takes a lot of PT fruit to make two pints, though. They are pretty jealous of their pulp.

Till

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Re: My first poncirus marmalade tastes good.
« Reply #29 on: January 31, 2023, 02:11:51 AM »
Very interesting experiences!

I can only emphasize what Citradia put again to memory: If you let the juice of Poncirus stand in an open glas for one night and throw away the bottom fraction of the juice you get juice free from sticky oils and free or at least almost free from tan flavour. You can make a very tasty lemonade from it and surely also a very tasty marmelade. The taste of the lemonade is very similar to orange lemonade but has a bit more complex flavour. Depending of the Poncirus cultivar it can be bitter - a pleasant kind of bitterness - or not bitter. I have already made tasty lemonade from very bad tasting Poncirus fruits. The off-flavours seem to get chemically dissolved or vaporized.

poncirsguy

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Re: My first poncirus marmalade tastes good.
« Reply #30 on: January 31, 2023, 10:02:46 AM »
Can i substitute common American persimmons for the sure jell for pectin.

bussone

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Re: My first poncirus marmalade tastes good.
« Reply #31 on: January 31, 2023, 11:44:37 AM »
I used canned pectin mostly because I didn't have enough juice in which to soak the seeds for their pectin.

With Sevilles, I don't bother with additional pectin because I get enough from putting a muslin/cheesecloth sack of seeds into the resting juice. Here, I didn't have enough juice to do that, and with the additional water, I didn't want to risk it not setting. Frankly, the sugar/liquid ratio was so high it probably would have set up anyway, but again, didn't want to chance it.

I didn't have any problems with stickiness with the juice/pulp, and there wasn't any pine/menthol off-flavor to it. There was some residual stickiness in the peels/rinds, but it wasn't terrible. I think the boil step eliminated the worst of it. (Ethanol also works for this)

If I did it again, knowing I'm likely to discard the rinds, I would probably have juiced the oranges before pulping them and running them through the food mill. That would probably maximize the yielded liquid. I also probably would have held the boil/simmer step longer, in the hope of cooking out more of the off flavors.