A kind friend gave us a delicious Thai pomelo, and determined to use every scrap, I experimented quite successfully with a preserve. The recipe is as follows:

Cut the thick pith and skin into 12 mm (½") dice. Cover with water, add ½ tsp bicarb soda and soak overnight in non-metal container (weigh down with small ptate so all pieces are in the water).

Discard water and rinse well. Tie seeds with some lemon seeds in muslin bag. Put skin and bagged seeds in pan with equal quantity of water and cook until skin is tender, 2-3 hours.

Now measure 3 cups and put in large pan with 2¾ cups sugar and ½ cup lemon juice. Boil rapidly on highest heat until set, about 20 minutes. Repeat in 3-cup quantities until fruit is finished.

Lesley Holme

DATE: September 1980

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