John Myers
Citrus Fruit Jam
The perfect citrus fruit jam recipe with a picture and simple step-by-step instructions.
- 4 piece Organic grapefruits, just the fillet
- 4 piece Organic grapefruit, just the fillet
- 3 piece Organic oranges, just the fillet
- 2 piece Organic lemons, the juice and the zest
- 500 g Preserving sugar 2: 1
- Star anise
- Orange juice to fill up
- Peel the grapefruit, grapefruit and oranges with a sharp knife so that the white is completely removed from the pulp. Then cut the fruit fillet from the fruit bodies over a bowl (to catch the juice). Finally, put the “skin flaps” in a spaetzle press to squeeze out the remaining juice.
- Depending on the size and personal taste, the individual amount of the individual ingredients can be varied.
- I had a ratio of 380/220/250 on my fruits. Fill up the rest to 1000 gr with orange juice. Remove the zest from the lemons and then squeeze the fruit and add everything to the mixture. Then weigh everything exactly and add the amount of preserving sugar and mix well. Let the mixture rest for 2 hours.
- The organic fruits are so tender that they don’t need to be pureed, when they are cooked they break down into delicate little fibers that melt wonderfully on the tongue.
- Bring the mixture to a boil and let it boil until the gelling point is reached (skim the food if necessary). For the gelling test, place a few drops of the mixture on a chilled plate.
- Then immediately fill into prepared jars and put a star anise in each jar (jars should stand on a damp cloth, so the jar is relieved of tension when the hot mass is poured in), lid on and let stand on the head for a good 5 minutes so that the glass draws vacuum. Then turn it over and cover it with a cloth and let it cool down slowly.
- 7th mass makes 5 glasses of 220 ml each.
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