Rhubarb-grapefruit jam

Ingredients for 4 servings:

• 1 kg rhubarb, prepared, cut into pieces
• 5 grapefruit(s), pink
• 750 g raw cane sugar
• 1 lemon(s), organic, quartered, seeds removed

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

without gelling sugar

Place the rhubarb, sugar, and lemon in a saucepan. Add the lemon completely (except for the seeds, of course) to boil out the preservative citric acid and dissolve the pectin during cooking. Peel the grapefruit and cut out the segments. Squeeze the juice from the remaining juice with your hands. Stir everything together in a saucepan and bring to a boil uncovered. Simmer until the jam stops foaming and the desired consistency is reached. This can take over an hour. Remove the lemon (I cut it into four thick rings—that makes it easier to find). Pour everything into hot, rinsed jars and turn upside down for half an hour. After cooling, the jam should have a marmalade-like consistency, despite the lack of gelling sugar. This recipe yields about 1 liter.