Citrus jam
- 2 pink grapefruits (approx. 300 g each)
- 3 blood oranges (approx. 200 g each)
- 650 ml Grapefruit juice
- 1 kg Preserving sugar 1: 1
25 minutes
light
- 1 .
- Peel grapefruits and blood oranges. Remove the pulp from between the separating membranes. Weigh 350 g. Squeeze juice from the separating membranes. Fill up to 3/4 liter with grapefruit juice. Bring the juice and preserving sugar to the boil. Add the fillets, simmer for 4 minutes. Pour hot into prepared jars and close
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