Citrus > Cold Hardy Citrus

My first poncirus marmalade tastes good.

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@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.

Eat the weeds has a recipe.

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 donít find the distinctive taste offensive, but I donít 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 didnít 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.  Iím glad I can actually use the poncirus fruit, and donít have to strive to keep citranges alive to try to make decent marmalade.

Cindy & Citradia, very interesting post. Thanks

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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