Friday, October 21, 2011

Strawberry Grapefruit Jam

I love sweetened grapefruit - it's zesty and delicious.  I wanted to put that bright flavor into a jam.  Strawberries and oranges go so well together, that I thought it might make a good pairing with grapefruit, too.  And it did.  The color is beautiful.  And the flavors are perfect - this jam tastes like sunshine!  A must try!

Strawberry Grapefruit Jam
Katie Christy

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

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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