Pomelo Jam with Shot

Rinse the pomelo properly, pat dry and cut into eighths. Remove the pulp from the peels. Cut the peels into pieces, cover with water and simmer on low heat for 30 minutes. Drain, cool a little and cut into very fine cubes. Put 250 g of peel with 250 g of chopped pulp in a sufficiently large bowl and mix with the jelling sugar. Leave for one night with the lid closed. The following day, mix with the juice of one lemon, boil and bubble for 4 minutes while stirring. Fold in brandy and fill the jam on the spot into prepared jars.

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