Strawberry Grapefruit Jam
Katie Christy
Ingredients:
16 oz strawberries (frozen, thawed work perfectly)
1 tbsp grapefruit zest (from about 2 large fruits - Ruby Red preferred)
1 cup grapefruit sections: peel, pith, membrane, & seeds removed (from about 2 large fruits)
1 package powdered pectin (1.75 oz - I used Sure-Jell)
5 cups sugar
Directions:
1. Prepare canning jars, lids and rings, a funnel and ladle, and a canner. This recipe makes 5 half-pint jars.
2. Mash the strawberries with a masher OR pulse them in a food processor. No large pieces should remain. Cut the grapefruit into small pieces (double check that it is fruit only - remove all pith & membrane).
3. In a large stock pot or Dutch oven, combine the strawberries, zest, grapefruit, and pectin. Set the pot over high heat. Cook, stirring often, until the mixture comes to a boil.
4. Stir in the sugar and return the mixture to a rolling boil. Boil hard for one minute.
5. Remove the pot from the heat. Let the mixture settle for about a minute. Skim off any foam (later, you can stir this to deflate the bubbles and use it - it tastes perfect, it just isn't suitable for canning).
6. Ladle the jam into the prepared jars, leaving 1/4" headspace. Clean the rims. Attach the lids and rings.
7. Process the jars in the canner for 10 minutes.
8. Transfer the jars to a rack to cool completely.
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