Confiture de pamplemousse rose, gingembre et miel

Pink grapefruit jam, ginger and honey

Jams & Jellies

Préparation

Traitement thermique

30 min

Temps de conservation

12 months in a dry and fresh place (<6 c °)

Unusual, delicate, subtle, greedy ... This jam can be proud of all its adjectives. The perfect balance between citrus acidity and honey sugar without forgetting the force of ginger. Do not hesitate to introduce this unique recipe during brunches or breakfasts with friends for guaranteed astonishment!

For how many ?

Jumper Le Parfait > Cumber - 324 ml (diameter: 82)

Ingredients

Grapefruit (roses)

1 kg

Honey (Acacia honey, chestnut honey)

500 g

Powdered sugar

500 g

Fresh ginger

30 g

Steps

Extract the zest from a grapefruit and the flesh of the grapefruits. Remove all the small skins from the pulp, weigh 1 kg.
Grate the ginger and chop the zest very finely.
Pour the honey and sugar in a saucepan or a jam bowl. Bring the sugar/honey mixture to a boil without mixing until the sugar crystals are completely diluted.
Add the grated ginger, grapefruit pulp and grapefruit zest. Cook over low heat for 15 minutes from boiling, until the mixture thickens. Carry out the cold plate by pouring a few drops of jam on a cold plate, the jam must flow gently.
Split to remove the foam that forms on the surface, then proceed without waiting for the pots, close them and turn them back for 1 min, then put them back to the place to let them cool.

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