With just 2 ingredients and no pectin needed, this easy small-batch grapefruit jam is ready in less than an hour.You can be enjoying this seasonal small batch grapefruit jam anytime!
I didn’t realize until recently that grapefruit jam was a thing. Marmalade yes, but jam was new to me. Grapefruit jam has all the great tart flavour of a marmalade, but without the peel.
So yes … this jam is a great choice for peel haters! It’s also small-batch, quick and easy to make and with no canning necessary. Just refrigerate and enjoy in the short term. It would also make a great gift from your kitchen this holiday season.
Grapefruit – red grapefruit is recommended, for the prettiest colour.
Sugar – when it comes to jam recipes, you mess with the amount of sugar at your own peril. A good quantity of sugar is required not just for the sweetness, but for the jam to set and to extend the shelf-life. Remember, it’s a condiment, so you’re using just a small amount at a time :)
Recipe Tips
The 3 jars shown in these pictures is the full yield from my small batch jam, starting with 4 pounds of grapefruit.
This small-batch jam needs to be refrigerated for short term use, as it is not “canned” to allow for room temperature storage. It should keep well in the refrigerate for 3-4 months. If you wish to can this jam, consult a reputable canning resource for direction.
When it comes to jam making, an inexpensive candy thermometer is your best friend. No need to guess when the jam is done. Simply boil until the mixture reaches 220F. If you don’t have a candy thermometer, I highly recommend adding one to your kitchen.
If you don’t have a thermometer, you will need to cook the jam until it passes the “Wrinkle Test” (instructions below).
How to Test if Jam is Set with the Wrinkle Test
- Place a glass plate in the freezer for about fifteen minutes before starting to make your jam.
- To test your jam, turn off burner under jam. Spoon a puddle of jam onto the cold plate from the freezer. Run your finger through the jam on the plate. If jam wrinkles along the edges next to your finger line, it is set. If it seeps back in to the space where you ran your finger through, it is not yet set.
- If jam is not set, rinse the plate with cold water and return it to the freezer. Turn the heat back on under the jam and cook for a few minutes longer then test again. Repeat until jam wrinkles when tested.
Get the Recipe: Small-Batch Grapefruit Jam
Ingredients
- 4 lbs. whole red grapefruit, about 6 or 7
- 3 cups white granulated sugar
Instructions
- 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:
- Place a glass plate in the freezer for about fifteen minutes before starting to make your jam.To test your jam, turn off burner under jam. Spoon a puddle of jam onto the cold plate from the freezer. Run your finger through the jam on the plate. If jam wrinkles along the edges next to your finger line, it is set. If it seeps back in to the space where you ran your finger through, it is not yet set.If jam is not set, rinse the plate with cold water and return it to the freezer. Turn the heat back on under the jam and cook for a few minutes longer then test again. Repeat until jam wrinkles when tested.
Notes
More Jam Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I also use this for nice fruity cup of tea. 4tbls per 8oz cup. Really good when you have a sore throat Or need a uplift during your day.
Love this idea! Thanks for sharing :)
Hi Jennifer,
So it should be fine to use this recipe for “regular canning”, ie water bath and seal, etc.?
Hi Jennifer, I’m not a master canner, so I can’t officially advise on this. You should verify on a trusted canning site that the sugar content is sufficient for shelf-storage. I make it in small batches and refrigerator store, as grapefruit is available year-round.
Thank you for the recipe, from Johannesburg South Africa! My kids and I tried it and it came out perfectly.
We will be making more.
So glad to hear! Thanks so much :)
Hello Jennifer,
I’m jam for the first time.
The 4 lb grapefruit amount – is that before or after peeling?
Thank you,
Lia
Hi Lia, that would be the grapefruit weight before you do any cutting or peeling. Enjoy!
Thanks so much, this was a quick, easy, foolproof recipe. Took me 15 minutes cooking time. I used yellow grapefruit.
Turned out great. Also used 4 grapefruit and 1,5cups sugar, so recipe was successfully halved and worked perfectly.
Ella
South Africa.
So glad to hear, Ella :) Thanks so much!
I also halved the recipe. Used yellow grapefruit an one naartjie (mandarin) and added some ginger.
Sounds lovely, Gerda :)
Can this recipe be canned— water bath in order to store on shelf? I have so many grapefruit and don’t want to have refrigerator full. I think it will last longer as shelf life… please advise. Thank you
Hi Liz, possibly, but as I’m not a master canner, I can’t give advice on canning. You should seek out advice from an expert source on whether the mixture meets the specifications for canning.
I’ve made this several times and I just love it. Thank you!
So glad to hear, Karen :) Thanks so much!
This looks easy and delicious. I may add star jasmine for a twist on the flavor.
Enjoy :)
Hi, Jennifer – would this recipe work with water bath canning? My tree drops 4-5 grapefruit per day, and your recipe looks so easy! Thanks!
Hi KK, it probably would, though I would suggest researching online for safe canning practices.
Does it stay pretty chunky with the segments or do they typically break down during the cooking process? If they do not, do you think a quick hit with a hand mixer might give the jam a slightly less chunky texture?
Hi Bridget, they break down quite a bit, but that said, if you’d like a smooth jam, you won’t hurt it by blending it down before cooking.
I used the yellow grapefruit, not the ruby, but it turned out a gorgeous honey colour. I also cooked mine in the microwave until it passed the wrinkle test. Thank you, I now have another way to use grapefruit of which I have many. … Rondaa
So glad you enjoyed it, Ronda! Thanks :)
How do you get the peeled grapefruit to jam form?
Hi Jessica, the mixture will form a jam when it boils to at least 220F. A thermometer is handy to made sure the mixture reaches this point. (The pectin in the grapefruit together with the sugar will make a jam, without any need for additional pectin).
I am doing your recipe right now ?. It has been almost 30 min since I put all the ingredients on the stove and 15 min since it stated boiling. It seems pretty liquid. I don’t know if I did something wrong? I did the “wrinkle” test and as I said it is very liquid.
Hi Daniela, Just seeing your message now. How did you make out?
I can’t seem to get this to set up either. I wonder if the type of grapefruit matters? Can you give an idea how long you boil it?
Hi Tami, when it comes to jam making, it isn’t about time. It’s about temperature. The mixture must reach 220F when measured with a thermometer. If you don’t have a thermometer, read “How to test with the Wrinkle Test” in the Cook’s Notes and follow that guide.
Dear Jennifer, Thanks so much! I can not think of a better way to start the New Year than with some wonderful homemade grapefruit jam! Wishing you and your family, the very best! Despo
Jennifer, can I use this recipe in my column? It seems like such a great post-holiday treat. My daughters are coming home for Christmas. there is nothing better than having our children home with us. Merry Christmas and Thanks for all you do! Despo
Hi Despo and absolutely fine to share :) Merry Christmas to you and your family, as well!
This sounds wonderful Jennifer! I bet it would make an awesome glaze for roasted chicken or fish too.
Thanks Chris and yes, it would!!
Thanks so much, Jennifer. I feel like I need to do more things with grapefruit. Really enjoyed this jam!
Grapefruit is one of my favorite ingredients to work with. Gorgeous!
That color is just stunning, lovely jam!
Thanks Laura. I was surprised at how much colour came out of those grapefruits :)
You’re a great mom Jennifer! Your daughter will love it, I’m sure! I am a huge jam fan, so I’ll have to give this grapefruit jam a go. Enjoy your week!
Thanks Mary Ann :) Have a great week, too!
I received a few grapefruit as a gift yesterday and love them! I bet I would enjoy this jam – and while I’m not a peel hater – I do prefer a peel-less jam or jelly much more! This is lovely Jennifer and I bet your daughter will love it – glad she is coming home soon – that makes Christmas so much better when we can spend it with our children.
Thanks so much, Tricia :) Looking forward to her being home!
Wow, this came out really nice. I have never thought abut grapefruit jam before.
Thanks Amy and same. Even though I’m not a peel hater, I really enjoyed this peel-less version :)