Grapefruit Rosemary Jam

5 from 2 votes

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 half pints

Author Sheryl

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.

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 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

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