Grapefruit and Temple Orange Jam Recipe

The Hale Groves Team

What is the history of jam?

Jams are made from pulps or crushed pieces of fruit cooked with sugar and thickening agent (usually pectin). It is conventionally thick and sweet, spreadable and not as firm as jelly. It is also inadvertently tastier and has better texture than jelly. Our beloved jam has a long and colorful history. The first ever jam recipe recorded in history appeared in the cookbook De Re Coquinaria (The Art of Cooking). It dates from the 1st century AD and it provided steps on how to cook soft fruit with honey, cooled then stored. There are also records showing that jams are a popular delicacy among crusaders and that even Joan of Arc ate quince jam before going into war. Sailors stockpile jams on board their ships when it became known that vitamin C can prevent scurvy. Meantime, Louis XIV of France is also passionate about jams that he insisted on having them served in fancy silverwares after every meal. Another notable period when jams became a must-have was during WWII when there is a widespread disquietude about food shortage.

After giving you a brief history of jams let me share with you how to make one of my all-time favorites ?Grapefruit and Temple Orange Jam?.

How to make Grapefruit and Temple Orange?Jam.

Prep Time: 15 minutes

Cook Time: 2 hours

Yields: 2 Pints

6 Grapefruits

4 Temple Oranges

2 ? cup granulated white sugar

1. Remove and discard the rind and pith of the citrus fruits then cut the fruit section away from the membrane. Make sure to save the seeds and membrane for later.

2. Toss in the naked fruit sections into a big pot and stir in the sugar until it starts to dissolve. Tie the set aside seeds and membrane in a cheesecloth and put it in the pot.

3. Set the pot of fruit mixture to high heat and bring it to a boil. Cook at a simmer while stirring regularly until the mixture reaches 220 degrees F. Once it passes the ?wrinkle test? you can then remove the cheesecloth. Ladle the jam in sterilized jars; make sure to leave about 1 cm of headspace.

4. Tightly fit the lids on the jars then process them in water bath canner. Remove the jars from the water bath canner and let it cool completely. You will know the jams are ready when you hear the lid pop. Store the jam at room temperature but refrigerate after opening.

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