Camilla Monteduro
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Clementine & pink grapefruit jam

For a delicious jam of fruit in season 

ingredients


2 kg of tangerines
pink grapefruit 1 kg
1 kg and 1/2 of sugar
2 tablespoons Tangerine liqueur
​glass of water

Peel the citrus fruit. divide them into wedges after removing all the seeds and pith. Put them in a large bowl and add the  sugar and let stand for 4 hours.

Transfer the citrus fruits and macerating syrup in a large saucepan and add the liqueur and bring to a boil, Cook on a low flame, stirring continuously for about an hour, removing any foam that forms on the surface.

When you have reached the correct density take a cold plate and tilt it to see if the jam descends slowly. If so it is ready and add to the jars when it is still hot and seal.

Flip them when they have cooled and place in your pantry away from any light. I recommend tagging the jam with the date.
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  • Home
  • Homepage
  • chi sono
  • about me
  • novita
  • news
  • le mie ricette
  • my recipes
  • video
  • on screen
  • corsi di cucina
  • cooking classes
  • catering ed eventi
  • catering & events