POPPY'S POMELO PRESERVE
01 Sep 2011
Learn how to make Poppy's Pomelo Preserve
Poppy’s Pomelo Preserve
3 ripe pomelos
½ cup lemon juice
Grate the outside of the pomelo to remove the shiny texture.
Cut horizontally in 15mm-thick slices.
Remove inner flesh and discard half of the inner skin leaving a 10mm-thick rind.
Place pomelo rings in a pot fill with water and bring to the boil for 5 minutes.
Turn off heat and place pot aside to stand overnight.
The next day, drain the water from the pot, top up with fresh water and bring to the boil for 2 minutes.
Turn off heat, leaving the pomelo in the water to ferment overnight.
The next day, drain the water and add the sugar to the pot of pomelo.
Add 1 cup of water and place over low heat. The juice from the pomelo will begin to form a syrup with the sugar.
Cook for 10 minutes, turn off heat and leave to stand overnight.
The next day, add the lemon juice and heat again to thicken the syrup.
Allow to cool down before serving.
Poppy’s Old English Rose Vinegar
Old English rose petals
Jar with tight-fitting lid
Collect rose petals and completely fill a bottle.
Top up bottle with vinegar, seal tightly and store in the pantry for 2 weeks.
After 2 weeks, drain the vinegar into a clean bottle. Its colour should be a lovely rose pink.
Use in your salad dressings for a unique rose flavour.