Ruby Red Grapefruit Jelly Recipe

Cooking Directions

• STEP 1.Start by juicing the ruby red grapefruits until you have 2 cups of juice.
• STEP 2.In a large saucepan, combine the grapefruit juice and sugar. Bring to a boil over medium heat, stirring constantly until the sugar has dissolved.
• STEP 3.Once the mixture is boiling, add the pectin and continue to boil for 1 minute, stirring constantly.
• STEP 4.Remove the saucepan from the heat and skim off any foam that has formed on the surface.
• STEP 5.Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Seal the jars with lids and process in a water bath canner for 10 minutes.
• STEP 6.After processing, remove the jars from the canner and let them cool completely. The jelly will thicken as it cools.
• STEP 7.Store the cooled jars in a cool, dark place for up to 1 year.
• STEP 8.Serve the ruby red grapefruit jelly on toast, scones, or use it as a glaze for meats. Enjoy!

Cooking Tips

• To sterilize the jars, wash them in hot, soapy water and rinse well. Place the jars in a large pot and cover with water. Bring to a boil and let them boil for 10 minutes. Remove the jars from the water and let them air dry.
• Make sure to use fresh ruby red grapefruit juice for the best flavor. Avoid using bottled juice as it may contain additives or preservatives.
• If you prefer a smoother jelly, strain the grapefruit juice before using it in the recipe to remove any pulp or seeds.

Storage and Serving

• Once opened, store the jelly in the refrigerator and consume within 2-3 weeks.
• Serve the ruby red grapefruit jelly on freshly toasted bread or scones for a delicious breakfast or snack.
• You can also use the jelly as a glaze for meats like chicken or pork. Simply brush it on during the last few minutes of cooking for a tangy and flavorful finish.