Trifoliate recipes

[terry]

Poncirus trifoliate is a very cold hardy relative of citrus. Too intense to eat as is. The strong flavor is mainly in the peeling, therefore making a jelly or lemonade out of the juice is easy and makes for a great lemony taste.

Reed’s Poncirus Trifoliate Lemonade
16 Oz water
1 or 2 tablespoons Poncirus Trifoliate juice
4 tablespoons sugar

You can dissolve the sugar in 1/2 cup of water in a microwave . Let it cool or use ice to cool it before adding the rest of the water and juice.

Reed’s Poncirus Trifoliate Jelly Recipe

Collect 50 PT fruit. Wash and put in the freezer. After they are hard frozen, thaw out in a bowl. (Freezing is the best way to releases the juices)
You will need a bowl with a strainer. Cut each fruit in half at the equator. Squeeze each half into the strainer . The strainer will catch the seeds and the juice will be caught in the bowl.
This will give you all most 2 cups of juice.
Add water to the juice until you have 8 cups of juice and water mixture.
Use Sure Jell orange marmalade formula to make a double batch.

8 cups of juice mixture
11 cups of sugar
2 packages of Sure Jell

Follow Sure Jell’s cooking instructions.
If you have your own jelly method, use this juice to water ratio.

Reed’s Poncirus Trifoliate Marmalade Recipe

Making PT marmalade is a labor of love in that it is very labor intensive.

First, Make the Reed’s Poncirus Trifoliate Jelly recipe. When you finish extracting the juice from the fruit, make sure all of the seeds are removed from the peeling. Cut the peeling into reasonable slices.

NEXT we want to boil the peeling until it is palatable.
Place the peeling in a sauce pan, cover with water, add 1/2 teaspoon of baking soda. Boil for 10 minutes.
Rinse with fresh water. Add water and boil and rinse 6 more times.

NEXT Candy The Peeling.
In the sauce pan cover peeling with a simple syrup. Simmer until the syrup has evaporated. This will take a while. Stir occasionally and watch closely as it nears the end to prevent burning. When you see sugar crystals forming on the bottom you know it’s done. The peeling will be very orange and translucent.

Putting The Marmalade Together.
Put some candied peeling into each jar. I use about 1/2 cup of candied peeling into each 8oz jar.
When you finish processing the juice, pour it over the candied peeling in each jar. Finger tighten the lids.
Process the jars for 20 minutes in boiling water to finish the canning process.
Enjoy

[ilya11]

I tried recently to make poncirus marmalade. The juice can be made palatable by diluting with water and overnight storage in freezer. Oils and bitter membranes are in the bottom layer and can be easily discarded.

On another hand, I found that even multiple boilings of the peel with baking soda are not of the much help. The peel should be added only in a very small quantity to have an edible jam.

[david]

Save me from poncirus Terry. I hav found that there is no way to eat it. I taste poncirin no matter the process and how minute the amount. For many years my only use for poncirus is a containment for rootstock seed. Good luck with your trials. Welcome to the forum.

[terry]

I’ll have some of each at the Southern Citrus Expo Saturday for taste tasting

[terry]

You can make a white wine out of a black grape. You don’t want any of the peel to get into the juice.
The black grapes are pressed gently and the white juice doesn’t get colored with the peeling.
When extracting the juice from a Poncirus Trifoliate you don’t want and of the off taste or oils or gumminess from the peeling.
So, freeze and thaw the fruit. Cut it into half and squeeze gently. Trying to extract every drop of juice will add the unwanted flavor of the peeling.

[millet]

There are plenty of good tasting citrus varieties to make lemonade and jelly to mess around with trifoliate.

[terry]

Millet,
People with access to great tasting citrus are blessed.
There are groups of people that would be interested.
Chinese Medicine utilizes Poncirus Trifoliate. The Koreans are looking at it use for treating oral cancer. If you do a search, you’ll see that there is a lot of interest in this area.
Off grid people and those who live in climate limiting areas are interested.
And people like me who enjoy a challenge.

[millet]

Terry, no need to get upset.  Originally the post was talking about making lemonade and jelly.. Not all these other items.  If I was going to make jelly or lemonade I would not consider trifoliate.  To make lemonade or jelly, and if they live in a non producing citrus location they can easily purchase lemons.   

[ilya11]

Nov 18, 2019 16:17:53 GMT -5 terry said:

You can make a white wine out of a black grape. You don’t want any of the peel to get into the juice.
The black grapes are pressed gently and the white juice doesn’t get colored with the peeling.
When extracting the juice from a Poncirus Trifoliate you don’t want and of the off taste or oils or gumminess from the peeling.
So, freeze and thaw the fruit. Cut it into half and squeeze gently. Trying to extract every drop of juice will add the unwanted flavor of the peeling.

Terry,

From my experience, poncirus as well as many of its hybrids have  sticky oils also inside the fruit, not only in the peel.

[citradia]

I made satsuma marmalade last year with the sure-jell recipe too, and it was great. I know others won’t agree with me, but I’m pleasantly surprised that my trifoliata marmalade looks and tastes about as good as the satsuma but with a different rose-like floral quality to it. It’s really not nasty and someone who never heard of trifoliata would just think it a strong orange flavor. I plan to make both each year; trifoliata in autumn and satsuma in winter( my sats aren’t ripe until December/January here).

[tiwill]

Nov 18, 2019 16:17:53 GMT -5 terry said:

You can make a white wine out of a black grape. You don’t want any of the peel to get into the juice.
The black grapes are pressed gently and the white juice doesn’t get colored with the peeling.
When extracting the juice from a Poncirus Trifoliate you don’t want and of the off taste or oils or gumminess from the peeling.
So, freeze and thaw the fruit. Cut it into half and squeeze gently. Trying to extract every drop of juice will add the unwanted flavor of the peeling.

Do you think I can use a juicer to make it? Or better get the juice somehow differently? 

[citradia]

I used an orange reamer to get the juice out of my poncirus fruit. I sliced up the pealing just like I would the satsuma/orange peal. I did boil the pealing in water with baking soda to get the nasty out. Then, just followed sure jell recipe. This year, I will freeze the juice to extract more oil out first.