The grapefruit jam is simple to make at home, even if it remains a bit laborious compared to others. I love this citrus fruit with multiple therapeutic properties. A healthy fruit, rich in flavonoids, fibers, and vitamins. It has a high content of vitamin C and antioxidants, a great ally to boost the immune system.
Every year I harvest plenty from my father’s garden, so this year I decided to make this delicious jam. It just requires a bit more time, the important thing is to use only organic and untreated fruit. The grapefruit jam is perfect for breakfast or filling cakes and tarts. But mostly, its unique and enveloping taste will surprise you when paired with spicy cheeses.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs grapefruits (Weighed without the peel)
- 2.2 cups sugar
- 1 apple (diced for thickening (optional))
- 1 lemon (zest grated + the juice)
Preparation
Grapefruit Jam
To prepare any jam, always start by sanitizing jars and lids; the latter should be new.
Wash the grapefruits and dry them, cut them removing the white part, then cut the peel into strips. I did not use all the grapefruit peel, but only a part. Adjust the amount you want to include in the jam jars. For this reason, it is preferable to weigh the pulp again, along with the peel you wish to add. Always calculate that for 1 kg of fruit = 500 g of sugar.
Place the sliced grapefruit peel in a pot with water. Let it boil for about 5 minutes, then discard the water and repeat the operation 2 or 3 more times. This process will help to eliminate the overly bitter taste.
Drain the peels and set them aside. Meanwhile, cut the grapefruits into pieces, remove the seeds and place them in a pot with the peeled and diced apple. Also add the sugar, lemon juice, and some grated zest.
Place on the stove and cook over medium heat, stirring frequently. About halfway through cooking, I used an immersion blender to make the mixture creamy. If you want a less creamy jam with pieces, you can skip blending.
Add the peel strips and finish cooking. When the jam starts to thicken, it has reached the right consistency. Turn off the heat and jar while still hot in sterile jars, leaving 1 inch from the rim. Close tightly and invert the jars to create a vacuum seal.
Tips:
To understand when the jam has reached the right consistency and is ready to be jarred. Take a small plate previously placed in the fridge and test it. Drop a teaspoon on it and divide the jam into two parts; if the two parts remain compact, the jam is ready.
I usually always add a diced apple to my jams for the pectin (which is mainly found in the peel). The apple is rich in it and at the same time makes the jam dense and creamy. But with citrus jams, be careful because they thicken very quickly.
Regarding sugar, for 1 kg of fruit, you should use a minimum of 500 g to a maximum of 1000 g of sugar, depending on your personal taste. But always keep in mind the sugar difference from fruit to fruit.
You might be interested in yellow plum jam
A jam I recommend is strawberry tree jam – a truly unique fruit!
Preservation of Grapefruit Jam
Store the grapefruit jam for up to 6 months. When you open a jar, pay attention to the vacuum seal. Always ensure there is no mold under the lid, possibly due to incorrect sealing.
Remember that to have a jam that is not too dense, just cook it for about 30/35 minutes.
Once opened, the jar should be kept in the fridge and consumed within a couple of weeks.
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Explosive taste for the atart with grapefruit jam
