Ingredients:

• 1 kg pink grapefruits (about 3 grapefruits).
• 800 g sugar
• 1 sachet vanilla sugar

Peel the grapefruits with a vegetable peeler, removing as little of the skin as possible.

Cut them in half and remove a generous glass of juice from the three grapefruits. (Keep the juice).

In a pressure cooker, add a little water at the bottom (about 2 finger-widths or 1½ glasses of water).

Cut the grapefruit halves in two again (you will now have grapefruit quarters).

Place the grapefruit quarters in a steamer basket and put the basket in the pressure cooker.

Close the pressure cooker and set to high heat. As soon as the valve starts to turn, reduce to medium heat for 10 minutes. Remove from heat.

Open the pressure cooker and remove the basket. From the liquid at the bottom of the cooker, remove half the water and add half the glass of grapefruit juice set aside earlier. Then add the 800 g of sugar, the vanilla sugar and the grapefruit pieces.

Return to medium heat. As soon as it boils, test the setting point. Once the setting point is reached, turn off the heat. It's ready!

NB: The setting point = take a little liquid between 2 fingers and pull them apart — if a thread forms, the jam is ready.