With just two simple ingredients and less than an hour, you can make this simple yet delicious Grapefruit Jam that makes a wonderful gift!
Every so often I’ll get over zealous and come home with bags and bags of produce from the market. Armed and ready to tackle the world.
I will feel like canning everything – fermenting what I don’t can and then giving myself a silent high-five as I tackle the produce that’s in season.
Once I get home, I’ll lack the motivation to turn it into stuff. While that’s usually the case, this particular time didn’t require bags of fruit from the market. I was recently gifted a huge box of about 9-10 grapefruit from my lovely neighbors who had removed the peels to use for zest.
What was left was naked grapefruit in a box. Since I’m not the type of person to sprinkle it with sugar and eat it with a spoon, jam seemed a bit more reasonable.
This recipe makes 3 1/2 pints of grapefruit jam. It takes a bit of time to get the peels off the grapefruit, but once that part is done, the rest is all downhill. Toss the grapefruit in the blender to puree them, then pour that puree into your pot on the stove and add sugar.
The jam cooks up relatively quickly (25-30 minutes) on the stove. Once done, throw in the water bath canner for long-term storage.
Then spread your jam on a sourdough English muffin. You’ll get that deliciously sweet and a little sour grapefruit jam flavor with a hint of vanilla.
- Water Bath Canner
- 9 grapefruit
- 3.5 C granulated sugar
- 3 tsp vanilla extract
- Prepare your canning jars. Sterilize the jars by placing them in the dishwasher before canning or, put them in your water bath canner and bring the water bath canner to a boil for 10 minutes. Or you can also put them in a 200 degree F oven for 10 minutes. To sterilize the lids, place them in a heat-proof bowl and pour boiling water over them.
- Remove the peel off the grapefruit. When the rind is completely separated from the fruit, separate the fruit into pieces and place in your high-powered blender.
- Blend the fruit until it's a thick puree. Pour into a large, non-reactive pot and place on the stove top.
- Bring the pureed grapefruit to a strong simmer and then stir in the sugar until dissolved.
- Turn the heat on high and bring the mixture to a boil. Cook until the mixture reaches a temperature of 220 degrees F. (The mixture will boil so hard that you won't be able to stir down the boil). Keep it at that temp (220) for 1-2 minutes.
- Remove from heat. Add vanilla. Immediately pour into your prepared jars. Wipe the rims of the jars, then place the sterilized lids and bands on the jars. Tighten the rings to secure. Process the jars in a water bath for 10 minutes (once the water comes to a hard boil). Make sure the jars are covered by at least one inch of water.
- After the jars have processed in the water bath for 10 minutes, turn off the heat, and remove the jars from the water. Allow them to come to room temperature and cool. As they cool, you should hear the lids pop as they seal. The lids should seal (when you press down they should not wiggle up and down).
- This recipe makes 3.5 pints of grapefruit jam.
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Make sure you snap a pic of your jam & tag me on Instagram . Use the tag #RebootedMom or tag me in your post at @RebootedMom.
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I love this jam. So good as bacon/marmalade toast sandwich.
When are you supposed to add the vanilla?
Hi Jeanne, when you remove from the heat, before ladling into jars.