Grapefruit Jam

For the grapefruit jam, clean a few jam jars and wash them out with hot water.

Peel half of the grapefruit thickly with the white skin so that you can separate the fruit fillets between the partitions. While doing so, collect the juice. Cut the remaining fruit in half and squeeze.

Place the grapefruit juice (approx. 300 ml) with the sugar and fillets in a saucepan and bring to the boil, stirring constantly according to the package instructions for the preserving sugar. Skim off the foam in between. Stir in Campari.

Pour grapefruit jam into jars and let stand upside down for about 20 minutes, then store in a cool place.

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