Recipe Pink grapefruit jam, ginger and honey
Preparation time:
1h
Heat treatment time:
30 min
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
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Extract the zest from a grapefruit and the flesh of the grapefruits. Remove all the small skins from the pulp, weigh 1 kg.
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Grate the ginger and chop the zest very finely.
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Pour the honey and sugar in a saucepan or a bassine with a bonfit. Port the sugar/honey mixture to ebulition without mixing until the sugar crystals are completely diluted.
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Add the grated ginger, grapefruit pulp and grapefruit zest. Cook soft to leaf for 15 minutes to boil, 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.
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Split to remove the foam which forms on the surface, then proceed without waiting for the pots, close them and return them for 1 min, then put them back to the right to let them cool.
