Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Utensils
For: 6 preserving jars (approx. 150 ml capacity each)
How it's done
Peel and dice the oranges and grapefruit, add to a pan along with the juice. Stir in the gelling agent, bring to the boil, boil for approx. 1 min., stirring constantly. Add the sugar, bring to the boil and continue to boil for approx. 5 mins. on a medium heat, stirring constantly. Roughly chop the pistachios, add to the pan and bring to the boil.
While still boiling hot, ladle the jam into the clean, pre-warmed jars, fill the jars to just below the rim, seal immediately. Briefly upend the jars with screw-top lids, leave to cool on an insulating surface.
| Tip: | Instead of pistachios, use other nuts (e.g. cashew nuts, almonds or walnuts). |
|---|
How-tos
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