Lemon-grapefruit jam

Ingredients for 1 servings:

• 750 g lemon(s), untreated
• 1 grapefruit(s)
• 1 kg gelling sugar, 1:1
• 1 shot of schnapps (Slivovitz)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Peel the lemons and, after removing the white pith, cut the segments into large pieces. Peel the grapefruit, also remove the white pith, and cut into large pieces. Place the fruit in a large pot and fill with a little water; the flesh should just be covered. Add the zest and boil for 5 minutes. Then weigh the contents. Don’t forget to subtract the weight from the pot. Mix everything together with the gelling sugar in a 1:1 ratio; for every 1 kg of fruit pulp, add 1 kg of sugar, and cook according to the instructions. Stir in the slivovitz. Pour into hot, rinsed screw-top jars and seal immediately.