Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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8 |
cups | pummelo and lemon | rind, pulp, juice |
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4 |
cups | water | |
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2 |
tbsp | fresh grated ginger | |
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¼ |
tsp | baking soda | |
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8 |
cups | sugar | |
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Recipe Instructions:
- Peel pumelo and lemons.
- Cut away inner white part of peel, leaving rind and pulp.
- Break up pulp saving all juice.
- Cut rind into small pieces.
- Cook over moderate high heat (rind, fruit, juice, ginger, baking soda, and water) uncovered for 10 minutes.
- Pour into large heat proof glass bowl and let stand overnight in cool place (or in refrigerator for ½ day).
- Return mixture to kettle. Add sugar and set over moderate high heat.
- Boil, stirring until nearly candied (approx. 45 min.).
- Remove from heat, skim off any foam and ladle into jars.
- Hot Water Bath for 10 minutes.
- Let cool.