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1.5 kg grapefruit 3 kg sugar 4 l water jam tops ~ 12 jam jars 1 tspn citric acid lemons or limes, optional

  • coarsely mince fruit
  • place water and fruit in a pan and allow to stand for 12 to 24 hours
  • simmer for 1 to 1½ hours
  • warm sugar to 90°C
  • pre-heated and sterilise jays in an oven to 90°C
  • test for jell if necessary[1]
pectin test:[2] 1 tspn juice without seeds or rind, add 3 tspn meths, one firm lump will be found if pectin is present in sufficient quantities[3]
  • turn up heat
  • add sugar, stirring constantly until it dissolves and the mixture returns to the boil
  • set the heat for a rolling boil in the centre and the froth collects at the edge
  • test for jell by cooling to see if viscous enough
  • spoon off froth for immediate use
  • bottle in preheated jars

Makes 12 900ml jars

tahi Page last modified on 2023 Jul 22 15:49

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