John Myers
Pink Grapefruit and Banana Aperol Jam
The perfect pink grapefruit and banana aperol jam recipe with a picture and simple step-by-step instructions.
- 500 g Pink grapefruit fillet, weighed – 3 pcs.
- 200 g Grapefruit fillet, weighed – 1 pc.
- 180 g Banana fruit, weighed – 2 pcs.
- 200 ml Orange juice
- 150 ml Aperol liqueur
- 2 tbsp Lemon juice
- 600 g Preserving sugar 2: 1
- Peel the grapefruit so that the white skin is completely removed and separate the fillet. Then cut them into small pieces and set aside. Press out the remaining juice that is still in the released piece with the “spaetzle press” and collect it.
- Peel the bananas and cut the fruit into small slices
- Now put all ingredients in a suitable saucepan, stir and let steep for an hour. I like it a little bit, that’s why I didn’t puree everything. Depending on your taste
- Now bring the mixture to the boil and boil it vigorously for at least 4 minutes, make a gelation test! .. if the jam has the right consistency, pour into prepared twist-off glasses …… if not add some lemon juice and cook again .
- makes 6 glasses of 220 ml
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