A grapefruit jam with a fresh citrus scent that balances grapefruit's natural bitterness with sugar. With its bitterness reduced through a double-boiling method, this jam adds sour-sweet freshness to breakfast tables.
Cut the grapefruit peel into thin strips and blanch twice in boiling water, changing the water each time to reduce the bitterness.
Remove the inner membranes of the grapefruit and separate the segments, then combine with the blanched peel strips.
Boil the mixture together with sugar and water in a wide pot over medium heat until the peel softens.
Add the lemon juice and cook until the jam thickens. Important: check the consistency by dripping some onto a plate; fill sterilized jars while boiling hot and seal them.
Important: To reduce the bitterness of the grapefruit, boil the peels in boiling water twice, changing the water each time. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
The pink variety of grapefruit gives a jam that's both less bitter and more colorful. Cutting the peel strips thin makes the jam's consistency more balanced.
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