Grapefruit Jam

(Greyfurt Receli)

1 kg star ruby grapefruit,
5 cups granulated sugar
Juice of 1 lemon

Grate the skins of grapefruits with thin side of the grater and discard (picture). Place the grapefruits in a large pot. Cover with water. Cook at medium heat until they are softened for about 20 minutes. Drain the grapefruits and put them aside. Cut them into slices on a cutting board. Cut the seeds part of each slice and discard. Then, cut the slices in chunks (picture).

Place the sugar in a pot and melt it with a little bit of water at medium heat. Throw the grapefruits over the melted sugar. Cook for another 25-30 minutes on medium heat. Afterwards, squeeze the lemon juice on top, stir.

Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.

Serve the Grapefruit Jam with the butter and blanched almonds on a freshly baked Turkish bread.