The other day I made grapefruit and banana jam. I truly am a modest person, but I have to say this is the best jam I’ve ever made to this date. But who knows, perhaps in a few weeks I’ll invent another funky flavour and make a better one.
Before the recipe, some musings. Despite the fact that I’m not the most athletic person on earth, I do do some sports. These days what I mainly do is swim laps. When I go to the pool, I’ll swim 1km each time, which takes me 28 minutes to do. Or sometimes less if I go into turbo mode.
I actually don’t remember any moment when I’ve not done sports on a regular basis. I don’t remember any moment when I didn’t know how to swim. When I was small I was sent to ballet lessons. The schools I went to in Australia had sports as an important part of their activities, so I was also always doing something: swimming, running, long jump, cricket, Aussie rules football… The time that I most intensely did sports ever was when I lived in Brunei, but that was mainly out of sheer boredom because I nearly had nothing else to do.
I’m not an expert on the matter, but I do think that if you do plenty of sports as a child, it makes it a lot easier to incorporate fitness activities into your regular routine as an adult.
Which is your favourite sports?
Grapefruit and Banana Jam Recipe
Time warning if you want to make this jam: I spent one hour and a half perfectly peeling the grapefruit so that absolutely no traces of the peels would be in the jam. Surely spending one hour and a half carefully peeling grapefruits must give a good result?
5 large grapefruits
Peel and cut the grapefruits. Keep the seeds. Put the seeds in a very tiny amount of water and boil for a few minutes.
Peel and cut the bananas.
Put the grapefruit, bananas and the water from the boiled seeds in a large pot. Bring to boil and let it boil for about 10 minutes, stirring from time to time.
Add the sugar. Cook over low heat for about 40 minutes or until it reaches the desired consistency.