POMELO MARMALADE

To 2 pomelos allow 2 lemons. Cut pomelos in halves and remove centers and seeds. Remove seeds from lemons and grind all in a meat chopper. Cover with boiling water and let stand over night. Cook till tender, then add 2 ¢ sugar and cook until it thickens and becomes glassy.

Or take off peel of pomelos in quarters and boil, changing the water 3 times; then scrape out the white, pithy portion, and cut skin in strips. Free pulp from seeds and cut in small pieces. Add this to the skins and boil until thick and glassy.