Introduction to the Characteristics and Ways to Enjoy Sudiler Pomelo Jam

Typhoon Soudelor crossed Taiwan late at night on August 7 and kept blowing all through August 8, causing enormous damage to agriculture in Taiwan. Banana growers, scallion growers, melon growers, vegetable growers…… none were spared, and the farmers could only grit their teeth and swallow their blood!

Half of the fruit dropped in pomelo farmer Xu Zhaohong's orchard (photo by Xu Zhaohong)

By the request of many readers, here is the method:

[Pomelo jam recipe]

Ingredients:

Pomelo flesh 6 fruits

Pomelo peel 2 fruits(adjust as desired)
No. 2 sugar 40%(40% of the flesh amount, adjust as desired for sweetness)

Water 50 C.C.

Honey 100g

Lemon 2 fruits(adjust as desired for acidity)

Rose or wild ginger flower, as appropriate(optional)

Method:

1. Take out the flesh and remove the seeds, otherwise there will be a bitter taste.
2. Remove the white pith of the 2 pomelo peels, remove it thoroughly, otherwise there will be a bitter taste, though this depends on personal preference, as some people like the bitterness of citrus.
3. Boil the pomelo peel in boiling water for about five minutes, adding a little salt to the water to remove the bitterness.
4. Take out the pomelo peel, rinse with cold water, and cut into thin strips to cook together with the flesh later.
5. Add the water and sugar to the flesh, cook slowly over low heat, then turn to medium heat after it boils, and stir from time to time to avoid burning.
6. Cut the edible fragrant flower petals into a few pieces and put them into the pot(the more there are, the stronger the floral fragrance).
7. Cook for about 40-50 minutes, and once the whole liquid has reduced and dried, turn off the heat.
8. While the pomelo jam is still warm, put it into a glass jar and seal it, and turn it upside down(inverted), and once it has cooled it is done, and it can be stored in the refrigerator or kept at room temperature for a period of time.