Grapefruit Marmalade with chili, anise and a little Pernod. A bittersweet and spicy feast for the taste buds end.
4 grapefrugt, usprøjtede
ca 1200 sukker (road grapefruit are and use the same amount of sugar)
6 tsk anisfrø, med top
Minced fresh chilli aftertaste – possibly. mixed colors
2 tsk Pul Biber (Optional)
8 spsk Pernod
Sodium benzoate (unless you preserve al)
Wash grapefruit are good.
Cutting the peel of the fruit all, both the yellow and the white peel at once. Cutting the peel in the smaller pieces of.
Come peel in food processor, like at some laps, and processes them to fragments. Often you have to stop when most are driven to smithereens and then just throw the larger pieces to the knives. Getting the crushed peel in the pan.
Grape fruit is cut into smaller pieces and remove seeds along the way. Move the pieces to a smooth paste in the food processor – it foams slightly and looks like grape soup with small pieces of. Come mass in the pan.
Cleaning and finthak chili holders. In the pot with them together with sugar and aniseed. Add perhaps. little Pul Biber.
Boil the mixture through a medium heat and let it boil for it consists jam test (slightly smeared on a cold plate, if it hardens after a short time the jam is finished). It takes approximately. 45 – 60 minutter. Underway, while the jam boils, you can fish possibly. forgot kernels with a teaspoon. Taste also jam along the way and add any. more sugar, anise or chili if you like.
Remove from the heat and stir in Pernod and then Atamon as directed on the bottle.
Hæld immediately marmalade in cleaned, scalded and optionally. Atamonskyllede glass which immediately closed and turned a walk upside down and back again.
If you want your jam quite as bitter, try to leave out the white part of the peel for all or half of the fruits. To do this most easily by first peeling the yellow peel with a potato peeler or thin peel and then cut the white with a sharp knife. The yellow peel, you can then either cut into fine strips with a knife or chop in food processor. Throw away the white peel off and use only the yellow in the jam.