Red Apple Grapefruit Jam

Red Apple Grapefruit Jam

1. Wash the lemon, squeeze the juice in half, and take 25g;

2. Wash the grapefruit, dry or wipe off the skin moisture, cut the head and tail, and peel off the peel along the periphery of the pulp. The peel needs to be preserved;

3. To slice out the pulp, avoid the white film between the pulp;

4. After the pulp is taken out, squeeze the albuginea to squeeze out all the juice;

5. Wash the jam jar, put it into the pot, add water to touch the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes;

6. Take out the drained water and invert the jam jar;

7. Boil a pot of water, put the grapefruit peel in, boil, turn to low heat and cook for 15 minutes, then turn off the heat, rinse with cold water and drain;

8. Remove the translucent tunica albuginea on the inner side of the peel, keep the outer part of the peel, and cut the peel into small pieces;

9. After washing, peeling and pitting the apples, use a food processor to puree the apples;

10. Pour apple, grapefruit pulp, lemon juice and rock sugar into a copper pot and cook over a medium-to-low heat;

11. Remove the astringent juice after boiling;

12. Add the grapefruit peel to the copper pot and continue to boil;

13. Until the jam thickens;

14. Put the jam into the bottle, close the bottle cap tightly and pour it while it is hot, wash the bottle after 30 minutes of pour, put it at room temperature for 3-7 days and then put it in the refrigerator for refrigeration;

15. Finished jam.

Tips:

Taste bonus cheats:
Because the bitterness of the grapefruit peel is slightly bitter, matching with the sweeter Red Fuji apples can neutralize its bitterness and make this jam richer. If you want to make the taste of pomelo peel a little lighter, you can also mix it with honey, tea or wine, and mix it in according to your personal taste.