Grapefruit and Aperol marmalade
On pancakes, waffles, toast, cheese... bittersweet marmalade with a drop of alcohol will never go out of style at home. Aperol, a fruit liqueur made mainly from orange extracts, highlights not only the taste but also the color of the grapefruits themselves.
Ingredients · Servings For approximately 4 glasses of 500 ml
- 1 kg grapefruit
- 1 piece lemon
- 1 kg caster sugar
- 60 ml aperol
Method · 1 h 50 min
- Peel the grapefruit peel and then carefully cut off the white part so that you only have clean peel left. Cut this into matchsticks (very thin strips). Pour 1 and 1/4 liters of water into a saucepan, sprinkle the peel with sugar, bring to a boil, reduce the heat and then simmer for an hour under the lid until the peel softens.
- Place a small dessert plate in the freezer to cool.
- Squeeze the juice from the grapefruits and lemons and strain it. Tie the squeezed grapefruits and lemons together with everything left after straining the juice in a cloth. Pour the juice into the saucepan with the syrup and zest, add the tied cloth and cook slowly for 20 minutes. The mixture should thicken. Put about a spoonful on a chilled plate and move it to the refrigerator for a while. This will tell you whether the marmalade is solidifying.
- Remove the cloth and set aside, wait until it cools a little, then squeeze as much of it as possible into the saucepan with the jam. Then discard the contents.
- Stir Aperol into the marmalade and immediately pour into jars. Seal tightly and turn upside down. Let cool completely. SOMETHING EXTRA Pour the marmalade into jars of any volume. If you are worried that it will not gel, use gelling sugar or mix pectin into the sugar. Source: Olive Magazine/Immediate Media