Since we are still in the run up to Christmas, I am going to bombard you with as many recipes as I can. Because I like baking and I think it is an interesting direction for my blog! So far, the gingerbread wreath was my biggest baking accomplishment. And there is a lot more to come! However, today, I am taking on another challenge – jam. And to make it more fun and interesting, I am making it boozy by adding some Aperol!
Or how to make you tipsy as early as the morning during the holiday!
You can find the original recipe here.
An Aperol and grapefruit jam recipe
-1.2kg of grapefruit
-1.3kg of jam sugar
-1.25l of water
1. Peel the grapefruit with a peeler then cut the zests into shreds. Set aside in a bowl.
2. Juice the grapefruit and the lemon. Put all the juice in a pan. Then, set aside the flesh and seeds.
3. Cute the empty shells in half and retrieve all the remaining flesh, including membranes. Discard the pith.
4. Put all the flesh and membrane in a muslin or use an old piece of bed sheet. Wrap up and tie with kitchen string.
5. In the pan containing the juice, add all the zests, muslin and 1.25l of water. Then, bring to a boil. Reduce down to a simmer and cover the pan with lid. Cook for an hour. Put a small plate in the freezer.
6. Remove the muslin from the pan. Put in a sieve on top of the pan and let the muslin rest. When it is cold enough, squeeze out as much juice as possible. Discard the bag.
7. Add the sugar to the pan and cook over low heat to let it dissolve. Once dissolves, bring to a boil and let bubble until it reaches 105°C. Another way to find out if the jam has reached setting temperature, is to use the small dish placed in the freezer. Drop a tiny amount of jam on the plate. If the mixture is set, it will wrinkle when you press your finger on it.
8. Turn off the stove and let cool for 10 minutes. Add in the Aperol and stir.
9. Divide between sterilized jars that you will seal before putting in the fridge. Allow 24 to 48 hours to completely set.
Do not panic if the jam is still very liquid even after cooking time has passed. If the mixture passes the “setting test” on the plate, then it is good to go. If not, let it cook a bit longer. As a matter of fact, a whole jar of jam will take longer to set since it will take more time to cool.
Although the Aperol is noticeable in after-taste, the jam is quite boozy as the alcohol was added up after cooking. As a result, the heat won’t have time to remove all the alcohol molecules. Thus, please, consume with moderation. It makes the perfect festive jam for your Christmas table!
So, what do you think? Tempted? Have you ever tried to make jam yourself? If so, what fruits did you use? And what about adding some alcohol for a funny twist? What do you think of this Aperol and grapefruit jam recipe? Will you try it?
Thanks a lot for stopping by! I hope you liked this post!
See you soon,