Wash the Pomelo thoroughly with soapy water and rinse until it's very clean.
Using a small knife, carefully remove the zest of the entire Pomelo. Slice them into thin strips. One Pomelo yields about 3/4 cup of zest.
Add 1 cup of water and 1Tsp of salt in a sauce pan. Pour the zest strips into the pan and boil then for 5 minutes.
Drain off the liquid, reserve Pomelo zest. Wash the zest through running water for couple of minutes then soaking them in a bowl for 15 minutes. Drain and set aside. At this point, there is no saltiness in the peel.
Get the pink or yellow part of juicy flesh out from the Pomelo. Remove any white layer wrapped around the flesh that has bitter tastes. Mashed the flesh before mix them with the zest.
In a medium sauce pan, melt 150g of rock sugars with 1/4 cup of water.
Add both zest and meat into this sugar syrup sauce pan. Bring it to boil for 3-5 minutes and reduce it to simmer for 20+ minutes until the texture become very thick.
Add one cup of Honey when the mixture cool down to room temperature. Store in a airtight jar. Good in the fridge for about a month.
