Makes about 1½ cups.
- 2 ruby grapefruit
- 350 gm caster sugar
- Juice of 1 lemon
- 1 vanilla bean, split and seeds scraped
- To serve: thick-cut toast and ricotta
- 1Peel and segment ruby grapefruit over a saucepan to catch any juice, squeeze in any juices from the membrane and add the segments. Add caster sugar, lemon juice and vanilla. Bring to a simmer over medium heat, stir to dissolve sugar and cook until syrupy and jam reaches a soft-setting point (20-30 minutes; to test, spoon a little jam onto a chilled saucer and draw your finger through the mixture – it should leave a line that holds for a few seconds). Spoon into sterilised jars, cool and refrigerate overnight to set. Serve on thick-cut toast spread with ricotta.
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