Working on this year’s pepper jelly, and noting one of last year’s was grapefruit jamalade with Aji Amarillo seemed too bitter last year, but months later I am really appreciating the balance of bitter, sweet, heat and texture.
The “honeyed grapefruit jamalade” recipe reads
“the majority of the white pith is left out of this recipe, and the fruit is strained from the syrup and added only at the end of the cooking process, yielding visible chunks of ruby red grapefruit in the final product, and a sweetness that is nicely balanced, but not overwhelmed, by the milder bitter flavor. Jamalade: a kinder, gentler marmalade.”
