Grapefruit Jam

for 5 glasses of approx. 400 ml

For the grapefruit jam recipe, peel the skin of the grapefruit including the white inner skin, collecting the juice. Then separate the fruit segments from the thin intermediate membranes, also collecting the juice.

Peel the kiwis and cut them into small pieces.

In a large pot, mix the fruit and juice together, there should be 1 kg of mass. If necessary, top up with orange juice.

Mix with the jelling sugar, add the cinnamon stick and let it steep covered for about 2 hours.

Then bring the mixture to a boil and boil for 4 minutes until bubbling.

Make a jelly test: put a little jam on a small plate with a small spoon. The jam should set on the plate as it cools.

Pour the grapefruit jam immediately hot into clean jars and seal well.

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