Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Watch how to make this recipe.
Konfiti Chadèk
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- Level: Easy
- Total: 6 hr 25 min
- Active: 1 hr
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 50 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 566 mg
Konfiti chadèk (known as confiture chadèque in French) is Haiti’s very popular sweet jam that is made with the pith of grapefruits and mildly flavored with warm spices. To tame the grapefruits’ distinctive bitterness, the pith is first rinsed and boiled several times. It’s then mixed with sugar and lemon and simmered until it becomes a delicious spread. Enjoy it on bread, toast or biscuits for breakfast or as a snack.
- Level: Easy
- Total: 6 hr 25 min
- Active: 1 hr
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 50 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 566 mg
Ingredients
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Directions
Special equipment:
a potato masher- Remove the peel from the grapefruits with a vegetable peeler, exposing the white pith. Cut the grapefruits in half. Scoop out the flesh of each grapefruit with a large spoon, removing all the citrus flesh and membrane; reserve the grapefruit flesh for another use.
- Rinse the grapefruit shells thoroughly and place them in a medium stock pot. Fill the pot with enough water to fully cover the grapefruit halves. Bring to a boil over high heat, then reduce the heat until the water simmers. Simmer for 30 minutes. Drain. Repeat this process 7 more times, including rinsing. On the last (ninth) boil, add the star anise, cinnamon sticks and bay leaves. Simmer until there’s only about 1/4 inch of liquid in the bottom of the pot, about 3 minutes.
- Stir in the brown sugar, lemon juice and 1/2 teaspoon salt. Remove the whole spices and mash the mixture with a potato masher until it has a jelly-like consistency. Return the spices to the jam and cook over medium-low heat until the sugar has dissolved completely and the mixture is jammy, about 5 minutes. Remove from the heat and cool. Store in a container in the refrigerator for up to 5 days.
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