EatSmarter exclusive recipe

Herb Citrus Jellywith Figs

Herb Citrus Jelly - Herb Citrus Jelly - Sunny breakfast joy that sweetens even the cloudiest morning
26 kcal
Herb Citrus Jelly - Sunny breakfast joy that sweetens even the cloudiest morning

(0)

Difficulty:moderate
Preparation:60 min
Ready in:60 min
Low-sugar
Low-fat
Vegetarian
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories26 kcal(1%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates6 g(2%)
Added Sugar5 g(6%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For milliliters

575Grapefruit (1 in organic quality)
2012 ½Lemons (1 in organic quality)
287 ½Oranges
287 ½ poundsJam sugar 2: 1
1150ripe Fig (each about 50 grams)

Kitchen Utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Large knife, 1 Citrus juicer, 1 Kitchen scale, 1 Pot, 1 Wooden spoon, 1 Teaspoon, 1 Slotted spoon, 1 Ladle, 3 canning jars, 1 Bowl

Directions

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1 Rinse screw-cap jars in the desired size (for a total of 1150 ml) (approximately 39 ounces total capacity) together with matching lids in boiling water and leave upside down to drain on a kitchen towel. Rinse 1 lemon and 1 grapefruit in hot water, wipe dry and strip peels very thin with a vegetable peeler. Cut the peels crosswise into very thin strips (julienne).
2 Remove all the white skin from the peeled fruits. Peel 3 more lemons and the rest of the grapefruit to remove all of the white skin.
3 Cut out the fruit fillets between the separating skins and cut into pieces.
4 Cut remaining 3 lemons and oranges in half and squeeze. Mix with fruit fillets and strips of peel.
5 Weigh in total, 750 grams (approximately 26 ounces) of fruit pulp and mix with the jam sugar in a large pot. Bring to a boil over high heat.
6 Rinse figs and cut in half. Scoop out flesh with a teaspoon and cut into small pieces.
7 Weigh 150 grams (approximately 5 1/4 ounces) figs and add to the boiling fruit pulp. Boil until bubbly over high heat while stirring, about 3 minutes.
8 Skim the mixture with a slotted spoon and immediately pour into prepared jars. Close jars, turn over, and let stand for 5 minutes upside down. Turn jars over again and allow to cool. (Jelly stores well sealed and refrigerated for about 6 months.) Tip: To preserve the jelly for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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