Cut peel of pommelo into 4-6 pieces, remove from flesh, grate off yellow rind. Soak peel in water for 48 hours.

Drain water off and cover with fresh water. Bring to boil. Drain water off again and cut peel into strips or squares. Cover with water and boil until tender.

Add one cup of sugar per cup of pulp and lemon juice to taste. Continue to boil gently until syrup thickens. Conserve can be served as a nibble with coffee or as a jam.

H. Carmen,
Cardwell/Johnstone Branch Newsletter Aug.1989

DATE: July 1990

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