I love this jam for the bright beautiful color and the sweet- bitter flavor. Is the right balance for everyone and is good spread on bread for breakfast or with a strong flavored blue cheese as appetizer. Because I wasn't able to find organic fruit, I decided not to use the whole fruit but just the pulp. If you can, well, go haed and use the peel too, you will have a more flavored jam!
Makes about 6 half pint jars| 1 hour to prepare the fruit| 1 hour cooking| time for sterilize the jars
2.2 pounds ( 1 Kilo) of Clementines
2 Pink Grapefruit
600 gr ( 21 ounce) Sugar
1 tsp Ginger ( or Cinnamon)
1/2 cup of water
Prepare the fruit and be ready to get your hands sticky, this is a big job. Put the radio on in the background or something and be patient. Quarter the fruits and scrape the pith, flesh and seeds into a large bowl. Add the sugar and let stand overnight in the refrigerator. Set any seeds you find aside. Bundle them up in a length of cheesecloth and add the bundle to the pulp in the bowl. The seeds will give the jam an extra hit of pectin when cooking. The day after pour the fruit it into a large, non-reactive pot with the cheesecloth bundle containing the seeds. Stir until the sugar begins to dissolve. Turn the heat to high and bring the fruit mixture to a boil. Cook for one hour, stirring regularly, and discarding the foam when forming until the jam reaches 220 degrees and passes the plate/sauce/wrinkle test that is: put in the freezer a little plate and let it cool. Pour on it few drops of jam and see what happens. If the drops stay almost still the jam is ready) TIP: remember that all the jams made with citrus fruit are usually very liquid , they become tick as they cool down.
When the jam is ready pour into prepared jars. Apply lids and rings and process in a boiling water bath for ten minutes. Remove jars from canner and let them cool upside down (this helps forming vacuum).
How to sterilize jars just before using them for canning:
1. Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar's height.
2. Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you're reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven.
3. Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that's OK, but 10 minutes at that temperature is all you need.
4. Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you're ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven.