Pomelo – Jam

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 large pomelo (s) (approx. 800-900g pulp after peeling)
500 g preservin suar, (2: 1)
0.5 teaspoon ½ citric acid

Instructions

Peel the pomelo and remove the white residue (otherwise they will be very bitter in the jam).
Chop into small pieces and put in a saucepan with the sugar, mash and let the liquid steep for about 1 hour.
Chop everything up nicely with the hand blender and then bring to the boil. As soon as it starts to boil, add the citric acid.
Make a gelling test after approx. 5-10 minutes. If this succeeds, fill the hot jam into screw-top jars and turn them upside down.
Pomelom jam is a sweet and bitter jam, suitable for everyone who likes grapefruit, for example!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.