Grapefruit Jam – ‘s Recipe – Italian cuisine reinvented by Gordon Ramsay

Grapefruit Jam - Misya's Recipe


First of all, if you haven’t already done so, sanitize jars and lids (here’s the guide to do it best).
Wash and dry the grapefruits, then peel them with a potato peeler (without taking the white part) and cut them into strips.

Then peel the fruit, then cut them into pieces, also remove any seeds, put them in a bowl with the sugar, mix and leave to rest for at least 1 hour.

Meanwhile, blanch the peel for about 1 minute in boiling water, drain and repeat the same operation 2 more times.

Take the pulp, pour it into a thick-bottomed pan together with all the syrup that has formed, add the peel and thyme and mix.

Then cook over medium-low heat, leaving to simmer for about 40 minutes, stirring occasionally.
Finally, raise the heat for 5 minutes to dry any excess liquid and increase the temperature (if you have a kitchen thermometer, it should reach around 180°C).

While the jam is still boiling, immediately fill the jars, close tightly with the lid and turn upside down, then leave to cool in this position.

The grapefruit jam is ready, all you have to do is enjoy it.

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