Slice off the tops and bottoms of the Pomelos and discard.

Peel the rind/skin away from each using a sharp knife or peeler, trying to get as little white pith as you can. Cut into thin strips. Set aside.

Cut away as much of the pith from each Pomelo as you can. Discard.

Slice the flesh of each Pomelo away from the center core. The center is where the seeds are. Tie the seedy cores up in cheesecloth and twine making a sachet. Set aside.

Section the flesh and put into a food processor, pulsing until finely ground up. Pour all the juice and flesh into a non-reactive pot…enamel or stainless steel. Add 2 ½ cups water. Bring to a boil, then turn to simmer, covered, for 15 minutes. Remove from heat.

Add the sachet to the pot, submerging down into the hot liquid. Refrigerate this mixture overnight.

The next day, squeeze the sachet out very well into the Pomelo mixture. Discard sachet.

Add 6 cups of sugar to the mix and while stirring, bring the mixture to a boil over high heat.

Reduce heat to medium-low and continue to cook, stirring often for about 1 hr. until reduced and thickened.

Turn oven to 250 degrees.

Spoon hot marmalade into sterilized glass jars leaving ½ inch at top of each unfilled. Wipe mouths of jars clean and top with lids.

Place filled jars, not touching, in a baking pan and put in oven for about 25 minutes. Remove from oven and let jars cool on a wire rack. Listen for the “ping” or suction sound as the lids seal to the jars. Lids will go from being a bit concave right out of the oven to convex after cooling.

Store in a dark cabinet for up to 12 months. (If jars do not seal then refrigerate for up to 2 months or give away as gifts!)