John Myers
Winter Grapefruit Jam
The perfect winter grapefruit jam recipe with a picture and simple step-by-step instructions.
- 900 g Grapefruit fillet
- 300 ml. Freshly squeezed grapefruit juice
- Cinnamon
- Clove powder
- Star anise
- Vanilla pod
- 50 ml Pastis aniseed schnapps
- 1 el Lemon juice
- 650 g Preserving sugar 2: 1
- 50 ml Rum 54%
- Fillet as many grapfruits as needed until the required amount of pulp is obtained. Then squeeze out as many fruits as necessary until the required amount is reached.
- Put the pulp, fruit juice, vanilla, cinnamon, star anise, pastis and the preserving sugar in a bowl and work through with the blender. Cover and let stand for approx. 2 hours.
- Then put the mixture in a saucepan and bring to the boil, cook until the gelation point is reached, then add the rum and let it boil again briefly. Fish out the star anise and the vanilla pod and remove the foam that appears.
- Pour the mixture into prepared jars, put the lid on and let it cool.
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