John Myers
Contents
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Ingredients
- 4 Orange fresh - filleted 400 gr.
- 2 Grapefruit pink - filleted 300 gr.
- 2 Bananas - 220 gr.
- 300 ml Leaked juice from oranges and grapefruit
- 3 tbsp Freshly squeezed lemon juice
- 650 g Sugar
- 1,5 packet Gelfix
- 125 ml Aperol liqueur
- 1 packet Agar-agar
Instructions
preparation
- Cut the bananas into thin slices - squeeze the lemon
- Generously peel grapefruit and oranges with a sharp knife so that no white skin is visible anymore - then cut out the fillets between the skins - catch the juice that escapes - press the rest of the citrus fruit through the spaetzle press to get all the juice out - for me the total amount of juice was 300 ml
preparation
- Put all the prepared fruits and the juice into a large pot - add 3 tablespoons of lemon juice, sugar and gelierfix and stir in - add aperol - leave to marinate for approx. 1 hour
- then bring the fruit mixture to the boil and let it boil for about 4 minutes, stirring constantly - puree with the blender at the end of the cooking time - make a gel test on a cold plate ...
- I like to have jam a little firmer so that no bread drips, so I added agar agar (again and again a thank you for the good tip on trout ...) stir the jam again with the blender and then boil it again for 2 minutes - then fill into clean glasses
thanks to diggger56
- I was inspired by the PINK GRAPEFRUIT BANANA APEROL JAM from his cookbook
Nutrition
Serving: 100gCalories: 363kcalCarbohydrates: 80.5gProtein: 0.6gFat: 0.1g
