Summary

Ingredients

• 450 g rapefruit (s), pink, weihed prepared
• 400 g peach (s), prepared and weihed
• 50 g cranberries
• 1 vanilla pod (s)
• 500 g preservin suar, 2: 1
• 50 ml Grand Marnier

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Instructions

1. Peel and fillet the grapefruit, removing any white skin. Catch and use juice. Scald peaches, peel them and chop or puree them.
2. Put the fruits in a saucepan with the cranberries and the sliced and scraped-off vanilla pod. Stir in the preserving sugar, slowly bring to the boil, add the Grand Marnier and let it simmer for 5 minutes. Make a gel test. Remove the vanilla pod. Pour jam into prepared jars. Screw on and let stand upside down for at least 10 minutes.