↑
  • DIY
  • Essential Oils
  • Gardening
  • Health & Wellness
  • Recipe Index

Rebooted Mom

Health, Food & Wellness Information to help your family live naturally.

Home About Contact
  • DIY
  • Essential Oils
  • Gardening
  • Health & Wellness
  • Recipe Index
This Easy No-Knead Pumpkin Bread holds all the flavors of fall - soft pumpkin, delicious cranberries, and flavorful sunflower seeds, in a crusty loaf of fresh bread that's SO easy to make at home!

No-Knead Pumpkin Bread

September 10, 2023

Lemon Balm Salve and Cold Sore Lip Balm

September 5, 2023

Hot Honey

Hot Honey Recipe

August 26, 2023

Gardening with Bobby Pins? Did you know that bobby pins aren't just for styling your hair? Find out how Bobby pins can revolutionize the way you garden your plants!

Gardening with Bobby Pins

June 29, 2023

Oatmeal Chocolate Chip Lactation Cookies

December 22, 2021

Kale Salt Recipe

April 7, 2020

Subscribe to the weekly newsletter

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

Grapefruit Rosemary Jam

Condiment

Jump to Recipe Print Recipe

Grapefruit Rosemary Jam is a unique twist on regular jam – Grapefruit infused with the earthy flavor and aroma of fresh rosemary!

Grapefruit Rosemary Jam

Grapefruits grow well and abundantly here in the heat of Phoenix. Who would have known that hot, dry weather could produce such huge, juicy citrus fruits?

Just this past Christmas, I was given a few bags of grapefruit from my kids Sunday School teacher at church. I never turn down free citrus, and since I love to can jam and jelly and make a host of other foods, I was eager to take her up on her offer.

I pulled those huge, heavy bags out of my truck just a few days after Christmas; as I watched the rain pouring outside, I spent the afternoon making this grapefruit rosemary jam. I would have never thought of this combination — but it’s amazing. The flavor of the rosemary infused in the grapefruit takes the edge off the grapefruit and turns it into a delicious spread for your favorite bread.

Whether that be sourdough bread…

  • Or English muffins
  • Or even fresh popovers

Who am I to lie – any bread is DELICIOUS bread. 

You can make this jam with half pint jars, or stretch it out further into jelly jars if you plan on giving as gifts. This recipe makes 8 jelly jars, or 4 half  pint jars. 

Grapefruit Rosemary Jam

GRAPEFRUIT ROSEMARY JAM

Prepare your canning jars, lids and rings by placing in a pot of boiling water or in your oven at 220 degrees F until you are ready to fill. 

Supreme the Grapefruit:

Trim the top and bottom of your grapefruit. Set cut side up. Slice lengthwise between flesh and peel, remove the peel and pith. Hold fruit over the bowl to catch the juice. Slice lengthwise between 1 segment and the membrane until you reach the center of the fruit.

Make a similar slice on the other side of the segment. Use the blade of the knife to remove the segment. Repeat. Once all the segments have been removed, squeeze the juice from the membrane into the bowl. Discard the membrane, set aside the seeds.

Make the Jam:  

Combine the juice and meat into a large stockpot. Add the pectin.

Take the seeds you collected and place them in a tea ball or muslin bag (tie it tight); the seeds will help extract a little extra pectin. To the same muslin bag, add the rosemary sprigs – or, pluck the rosemary off and place in the tea ball (so you won’t have to fish out later).

Bring the mixture to a boil; reduce heat to a simmer and simmer the mixture for 8-10 minutes. Remove the tea ball/muslin bag and set aside. Add the sugar, then return the mixture to a full rolling boil until it reaches a temp of 220 degrees F; boil hard for 2 minutes, stirring constantly. Remove from the heat. 

Grapefruit Rosemary Jam

Process the Jam:

Place jars in your water bath canner on an elevated rack. Lower the rack into the canner with the hot water. Add water around the jars so that the water covers the jars by at least 1″ (jars should not be touching). Cover the canner with the lid. Process the jars in your water bath canner for 10 minutes – the time starts when the water starts to boil. 

Adjustments for Altitude:

  • 1,001 – 3,000 feet: 10 minutes
  • 3,001 to 6,000 feet: additional 15 minutes
  • 6,001 to 8,000 feet: additional 20 minutes
  • 8,001 to 10,000 feet: 25 minutes

After the jars have processed, carefully remove them from the water bath canner and allow them to stand upright on a towel as they cool. Let the jars sit, undisturbed  for up to 24 hours. The jars will seal as they cool (you will hear a “ping”) – avoid pushing the lid down on the center of the jar until the jars are completely cooled. The jam may take up to 24 hours to set.

Once cooled, check the seal by pushing the middle of the lid with your finger – it should not bounce back. If it does, the jars are not sealed and will need to be reprocessed. If you don’t want to reprocess, you can refrigerate those jars and use them first.

Label your jars and store in a cool pantry for up to 12 months. Once opened, refrigerated jars may be used within 3 weeks.

Grapefruit Rosemary Jam
Print Pin
5 from 2 votes

Grapefruit Rosemary Jam

Grapefruit Rosemary Jam is a unique twist on regular jam - Grapefruit infused with the earthy flavor and aroma of fresh rosemary!
Course Condiment
Cuisine American
Keyword grapefruit, Grapefruit Jam, Grapefruit Jelly, rosemary
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 day 30 minutes
Servings 4 half pints
Author Sheryl

Equipment

  • 4 half pint canning jars, lids and rings (or 8 jelly jars)
  • large stock pot
  • Ladle
  • Water Bath Canner

Ingredients

  • 4.5 C granulated sugar
  • 9 large grapefruit
  • 1 ea lemon
  • 3-4 fresh rosemary sprigs

Instructions

Sterilize your Jars

  • Prepare your canning jars, lids and rings by placing in a pot of boiling water or in your oven at 220 degrees F until you are ready to fill.

Supreme your grapefruit

  • Trim the top and bottom of your grapefruit. Set cut side up. Slice lengthwise between flesh and peel, remove the peel and pith.
  • Hold fruit over the bowl to catch the juice. Slice lengthwise between 1 segment and the membrane until you reach the center of the fruit.
  • Make a similar slice on the other side of the segment. Use the blade of the knife to remove the segment. Repeat.
  • Once all the segments have been removed, squeeze the juice from the membrane into the bowl. Discard the membrane, set aside the seeds.

Combine into a Large Pot:

  • Combine the juice and meat into a large stockpot. Add the pectin.
  • Take the seeds you collected and place them in a tea ball or muslin bag (tie it tight); the seeds will help extract a little extra pectin. To the same muslin bag, add the rosemary sprigs - or, pluck the rosemary off and place in the tea ball (so you won't have to fish out later).
  • Bring the mixture to a boil; reduce heat to a simmer and simmer the mixture for 8-10 minutes. Remove the tea ball/muslin bag and set aside.
  • Add the sugar. Return mixture to a full rolling boil; boil hard for 2 minutes, stirring constantly. Remove from heat.
  • Immediately ladle jam into hot, sterilized, half pint canning jars. Allow 1/4 inch headspace per jar. Wipe jar rims and adjust lids. Process in a hot water bath for 10 minutes (start timing when water starts to boil). 
  • Remove jars from canner; cool on counter or wire rack. As jars cool, they will seal (you will hear them "ping"). Jars may take up to 24 hours to seal - once sealed, lids will not bounce back when pushed down. Recipe makes 4 half pints

Notes

ADJUSTMENTS FOR ALTITUDE:

  • 1,001 – 3,000 feet: 10 minutes
  • 3,001 to 6,000 feet: additional 15 minutes
  • 6,001 to 8,000 feet: additional 20 minutes
  • 8,001 to 10,000 feet: 25 minutes

Looking for more Jelly and Jam recipes?

You might want to try any of these below:

  • Prickly Pear Jelly
  • Lavender Jelly
  • Brandied Apple Jam
  • Old Fashioned Grape Jam
  • Spicy Red Pepper Jam
  • Tomato Basil Jam

Did you make this recipe? Please take a second and rate the recipe and leave a comment with any changes you may have made.

Grapefruit Rosemary Jam

Shared by Sheryl

Comments

  1. Andrea says

    April 25, 2023 at 9:32 am

    Hi! This recipe looks delicious and I can’t wait to try it with the grapefruits from my tree! I’m just wondering about the pectin. It says in the instructions to add the pectin in step 1, but there is no mention of pectin in the ingredients list. Can you tell us how much pectin we need? Is there any way to get the amount of pectin we need from the pith of the fruit?

    Thank you!

    Reply
    • Sheryl says

      April 26, 2023 at 9:44 pm

      Grapefruits (as most citrus) have natural pectin – so you can forego, or if you have concerns it won’t set completely, just use a little pectin. I’m always on the fence about using pectin with citrus – sometimes I will, other times I won’t.. it depends. I have (in the past) used the natural pectin of the citrus fruit and it has set beautifully. The pith/peel has the largest amount of pectin (in Grapefruit) — what I have done in the past is added the pith/peel to a muslin bag and put it in the pot while the mixture comes to a boil and then (using gloves), squeezing out the bag to capture as much of that natural pectin as possible.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

categories

archives

Copyright ©2023, Rebooted Mom. All Rights Reserved. Privacy Policy.
Design by Pixel Me Designs