Just 2 ingredients and less than an hour and you can be enjoying this seasonal small batch grapefruit jam. Perfect for people who like the tart of marmalade, but not the peel!
My daughter mentioned recently that she really likes grapefruit jam. I have to be honest. I didn’t know grapefruit jam was a thing. Marmalade yes, but jam was new to me. I was a little surprised, since I’ve never known her to like marmalade, but then it struck me. Grapefruit jam has all the great tart flavour of a marmalade, but without the peel. And if there’s one thing that’s true about my girl, she’s sure to believe that no one should be ever be eating the outside of that fruit ;)
So since she’ll be home soon for Christmas break, I decided to make her some. Because that’s just what Moms do :)
So yes … this jam is a great choice for peel haters! It’s also small-batch (to canning necessary – just refrigerate and enjoy in the short term) and quick and easy to make. It would also make a great gift from your kitchen this holiday season.
- 4 lbs. whole red grapefruit (about 6 or 7)
- 3 cups white granulated sugar
- Place a saucer in your freezer for the wrinkle test, before you begin.
- Prepare the grapefruit: Cut off the top and bottom of a grapefruit and sit flat on a cutting board. Using a sharp knife and starting from the top, cut off the peel along the sides, working your way around until it is all removed. Turn grapefruit over and remove any remaining peel. You should not have any peel or pith left on the fruit.
- While holding the grapefruit over a large bowl, cut between the membranes of the fruit to remove a grapefruit slice. Continue to remove all the slices and give it a gentle squeeze to remove a bit of the juice. Repeat with all the grapefruits.
- Cook the jam: Add the grapefruit and juice to a large, non-reactive, heavy bottomed pot. Add the sugar and stir well to combine. Bring the mixture to a boil, over high heat, stirring regularly until the sugar dissolves. Once the mixture reaches a steady rolling boil, allow to continue boiling, testing regularly with the "wrinkle test", until it's set. It will take about 10-15 minutes. You can also monitor using a thermometer. The jam will set somewhere around 220° F., but the exact temperature will vary a bit, depending on your altitude, so verify setting with the wrinkle test.
- Ladle jam into small jars. Cover and refrigerate to use in the short term. Jam will keep several months in the fridge. (*As it is not properly "canned", do not store at room temperature).
- The Wrinkle Test:
- Put your plate in the freezer for about fifteen minutes before taking it out to test a spoonful of hot jam.
- To test, turn off heat under jam. Spoon a puddle of jam onto the cold plate, then push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap.
- If it's not ready, rinse the plate and return it to the freezer, then turn the heat back on under the jam, simmer for five minutes and test again.
The 3 jars shown in these pictures is the full yield from my small batch jam, starting with 4 lbs. of grapefruit.