Clementine & pink grapefruit jam
For a delicious jam of fruit in season
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.