Name: Citrus jam with thyme
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: Fruit mix - 2 kg; Sugar - 550 gram; Thyme - 2 PC.; Pectin - 25 gram; Cinnamon - 1 PC.; Anise - 1 PC.

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Citrus jam with thyme

1. Fruit mix - 2 kg

2. Sugar - 550 gram

3. Thyme - 2 PC.

4. Pectin - 25 gram

5. Cinnamon - 1 PC.

6. Anise - 1 PC.

How to cook deliciously - Citrus jam with thyme

1. Stage

Let's prepare the ingredients. I gave an approximate amount of citrus fruit. For a given amount of jellifix and sugar, you will need 1 kg of juice and pulp, the zest from 4 fruits and large pieces of pulp from 1-2 fruits. Of the fruit, I used pamelo, switi, red grapefruit, oranges, regular and green tangerines, and lemon. I didn't measure out the exact amount of whole fruit because I didn't know how much juice each fruit would give.

2. Stage

Let's begin the longest process, peeling the citrus fruit. First, we choose four fruits with bright peels and peel them without touching the white part underneath. My choices were green tangerine, switi, orange, and red grapefruit. Crush the zest with a knife and pour boiling water over it. We leave it for 10 minutes, then throw the zest on a sieve to drain all the water. Next, with each fruit we cut off the peel and use a fruit knife to extract the pulp. This should be done over a deep bowl, so as not to lose a single drop of juice. When all the pulp is extracted, squeeze the juice from the rest of the fruit. I repeat: we need 1 kg of juice + pulp. Then we choose the fruit with the brightest pulp. I have a red grapefruit. We extract the pulp from it in a separate container. Try to cut out the pulp so that the slices remain intact.

1. Stage. Citrus jam with thyme: Let's begin the longest process, peeling the citrus fruit. First, we choose four fruits with bright peels and peel them without touching the white part underneath. My choices were green tangerine, switi, orange, and red grapefruit. Crush the zest with a knife and pour boiling water over it. We leave it for 10 minutes, then throw the zest on a sieve to drain all the water. Next, with each fruit we cut off the peel and use a fruit knife to extract the pulp. This should be done over a deep bowl, so as not to lose a single drop of juice. When all the pulp is extracted, squeeze the juice from the rest of the fruit. I repeat: we need 1 kg of juice + pulp. Then we choose the fruit with the brightest pulp. I have a red grapefruit. We extract the pulp from it in a separate container. Try to cut out the pulp so that the slices remain intact.

3. Stage

Put 1 kg of pulp with juice into the bowl of a food processor. The mass should be chopped until homogeneous.

4. Stage

On speed "1" the machine did a great job and in less than 1 minute I had a smooth fruit mixture.

1. Stage. Citrus jam with thyme: On speed

5. Stage

Pour the fruit mixture into a deep saucepan and bring to a boil. While the mixture is boiling, mix the yolfix with 2 tbsp. sugar. Pour the yolfix and sugar mixture into the boiling citrus fruit, stir immediately, and bring the mixture back to a boil.

1. Stage. Citrus jam with thyme: Pour the fruit mixture into a deep saucepan and bring to a boil. While the mixture is boiling, mix the yolfix with 2 tbsp. sugar. Pour the yolfix and sugar mixture into the boiling citrus fruit, stir immediately, and bring the mixture back to a boil.

6. Stage

Now we add the zest, large pieces of pulp...

7. Stage

... and all the sugar.

8. Stage

Add the anise, cinnamon and thyme. Stirring, bring everything to a boil and cook for about 3 minutes over low heat. The jam is ready, remove the spices and thyme sprigs, and pour the hot jam into small jars and seal them.