Herb Citrus Gelée
The bright citrus jelly with fresh fig pieces gives even the grayest morning a sunny face and tastes of the south.
Ingredients
- 2 Grapefruits (1 organic)
- 7 Lemons (1 organic)
- 1 orange
- 500 g pectin sugar (2:1)
- 200 g ripe figs (4 ripe figs)
Instructions
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1.
Rinse screw-top jars of desired size (total 1150 ml capacity) with boiling water and let dry upside down on a kitchen towel. Wash organic grapefruit and lemon hot, pat dry and peel very thinly with a vegetable peeler; cut the rinds into very thin julienne strips.
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2.
Remove all white pith from peeled fruit. Peel three more lemons and the remaining grapefruit so that the white skin is also removed.
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3.
Cut fruit flesh between membranes and dice into pieces.
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4.
Halve the remaining three lemons and the orange, squeeze out juice. Mix with fruit flesh and rind.
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5.
Weigh 750 g of fruit mixture and stir in pectin sugar in a large pot. Bring to a vigorous boil over high heat.
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6.
Rinse figs and halve them. Use a teaspoon to scoop out the flesh and cut into small pieces.
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7.
Weigh 150 g of figs and add to the boiling fruit mixture. Cook vigorously, stirring for 3 minutes until bubbling.
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8.
Skim off foam with a ladle and immediately pour into prepared jars. Seal, invert and let stand upside down for 5 minutes. Revert jars and allow to cool. (The gelée keeps well sealed and refrigerated for about 6 months.)
