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General Remarks on Pomelo Marmalade

Many people soak the rind in salt and water over night or longer before bringing to a boil but it seems proven, by experience to be unnecessary trouble. On the other hand some housekeepers do not soak the rind at all but prefer to have the whole fruit sliced across, rind and all, removing only seeds, and then cooking till tender, changing the water perhaps once. By the latter method a trace of the bitter principle remains, as with the Seville orange peel, when it is preferred.