Jam

Shaddock Peel Jam — Pomelo-Rind Preserve

Name: Shaddock Peel Jam — Pomelo-Rind Preserve
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 41 kişilik
Ingredients: 1 adet shaddock (about 1.5 kg; rind only); 500 gram granulated sugar; 400 ml water; 30 ml lemon juice

5.0 1 review 0 views

Serving41 servings

Prep + Cooking 30 min + 105 min

DifficultyMedium

Jam

Features

Vegan Vegetarian Gluten-free Dairy-free Low-fat Mid-range budget (₺₺)

Ömer PolatPremier Commis

31 August 2026 Last updated: 31 August 2026

Shaddock, also known as pomelo, resembles a grapefruit but is much larger, with a rind up to two fingers thick. The flesh is eaten separately, while the rind is often discarded. For this preserve, the thick white rind is cut into strips and boiled in four changes of water to remove its bitterness, then simmered until it absorbs the syrup like a sponge. The result is soft, slightly bitter strips that release syrup when bitten.

Shaddock Peel Jam — Pomelo-Rind Preserve

41 servings 30 min + 105 min Medium

Step by Step

How to make it?

Separate and cut the rind

15 min

Wash the shaddock and lightly grate the outer surface with the fine side of a grater to remove the green-yellow oily layer. Separate the rind from the fruit in sections and set the flesh aside to eat separately. Scrape away any membrane clinging to the inner side of the rind, then cut the white pith into 1 cm-wide strips and weigh them; you should have about 500 g.

Remove the bitterness

55 min

Put the strips in a pot, cover with water, bring to a boil, and boil for 10 minutes. Drain, then press the strips in a colander with your palm to squeeze out the water; this is the only way to remove the bitter liquid trapped in the sponge-like rind. Repeat with fresh water until you have done this four times in total. After the fourth round, the strips should taste only slightly bitter.

Simmer in the syrup

45 min

Bring the sugar and 400 ml water to a boil, then add the squeezed strips. Simmer over low heat for 40 minutes, shaking the pot occasionally; as the strips absorb the syrup, they become translucent. Add the lemon juice, then remove from the heat when the syrup reaches 104–105°C / about 220°F or sets on a chilled plate.

Fill the jars

15 min

While the preserve cooks, wash the jars and lids in hot, soapy water, then boil them for 10 minutes. Keep them in hot water until ready to fill. Fill the hot jars with the preserve while it is hot, leaving 0.5–1 cm headspace. Wipe the rims with a clean, damp cloth and close the jars. For jars intended for pantry storage, process them with the lids closed in a boiling-water bath for 10 minutes.

Reminder

When squeezing the boiled rind, press it in your palm rather than twisting it; twisted strips break apart and turn mushy in the preserve. It takes a few hours for the jars to cool and their lids to draw inward; this waiting time is not included in the recipe time.

Nutritional Values · 1 serving

Values are estimates

56 kcalCalories

0.1 gProtein

14 gCarbohydrate

0 gFat

1 gFiber

12.6 gSugar

0 mgSodium

0 gSaturated Fat

Protein 1% Carbohydrate 99% Fat 0%

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Rıza Cebeci 2 weeks ago

Pomelonun beyaz kısmını çok bırakmışım, reçel süngerimsi oldu. Bir dahakine pembe ete yakın yeri kazıyacağım.

Ömer Recipe Owner 2 weeks ago

Beyaz kısım şerbeti emdiği için bir miktarı iyi, ama 5 mm'yi geçmesin. Geçerse dediğiniz gibi sünger kıvamı oluyor.

Kerem Yıldıztaş 3 weeks ago

Kabuğun acısını almak için üç su değiştirdim, yine de hafif acı kaldı. Dördüncü suda bir gece bekletince gitti. Suyu her seferinde iyice kaynatıp döktüm; ılık suda bekletmek acılığı almıyor, kabuk sadece şişiyor ve şerbeti sonra emmiyor.

Gamze Sökmen 4 weeks ago

Limon suyunu sona bırakmak doğru yazılmış, başta koyunca şerbet zor koyulaşıyor. Kavanozlarken de şeritleri sıkıştırmayın, aralarına şerbet girmesi gerekiyor; sıkıştırdığım ilk kavanozun ortasındaki kabuklar iki hafta sonra bile sert kaldı.

Ingredients

4 ingredients · 41 servings for

41 servingsServing

For the preserve
1 pcs shaddock (about 1.5 kg; rind only)
500 g granulated sugar

What can I use instead?
brown sugar — gives the preserve a darker color and a slight caramel flavor
400 ml water
30 ml lemon juice

What can I use instead?
citric acid — use 2 g dissolved in 1 tablespoon (15 ml) water instead of 30 ml lemon juice; the acidity stays the same, but the lemon aroma is absent