Pink Grapefruit Jelly Recipes

PINK GRAPEFRUIT, RASPBERRY & MINT JELLIES

Steps:

• Soak the gelatine in a bowl of cold water. Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves. Leave to infuse for 5 mins then strain into a large jug. Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.
• Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice. Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses. Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.

GRAPEFRUIT MARMALADE

Steps:

• Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
• Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
• Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
• Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
• Remove the marmalade from the heat when the freezer sample meets your desired consistency.
• Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PINK GRAPEFRUIT HABANERO JAM

Steps:

• With a sharp serrated knife, slice off the rind from the grapefruits and carefully remove the sections of fruit. Do this over a bowl to catch the juices. After you've removed the flesh, squeeze the pulp to get all of the juice. Discard any seeds. You should have about 1 quart of fruit and juice when you are done. Mine weighed just under 2 lbs.
• Weigh out an equal amount of sugar. I used slightly less than an exact equal amount of sugar: about 1 1/2 pounds.
• Finely mince the habanero peppers, seeds and all. I did this in my mini food processor. Make sure it's finely chopped, and then add it to the fruit. Be careful, the fumes will be strong, and if you handle any part of the cut pepper you need to wash your hands well.
• In a heavy bottomed non-reactive pot put the juice and fruit, peppers, sugar, vinegar and pectin. Stir to combine and heat to a boil.
• Continue boiling the jam, uncovered, for about an hour. You don't have to slave over it, just give it a stir now and then, scraping down the sides of the pot. There is more liquid to this jam than in most fruit jams, so it will take proportionately longer to cook down.
• When the jam has reduced and thickened, the color will darken a bit and it will look translucent. If your jam has been boiling the whole time, it should be done in an hour. You can test it by spooning a small aount on a very cold plate. If the jam thickens and gels, it's done.
• Ladle the hot jam into clean jars. Quickly put the tops on and turn the jars upside down. Let them cool this way. This is a small batch refrigerator jam, meaning you are going to store it in the fridge and eat it relatively soon, so it doesn't require further processing.
• Refrigerate the cooled jam. The jam will thicken overnight. The unopened jam should keep for at least a couple of months in the refrigerator. Probably much longer.

RED GRAPEFRUIT JELLY

Steps:

• Combine juices and sugar.
• Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam.
• Stir in liquid pectin.
• Ladle into hot sterilized jars leaving about 1/4 inch headspace and cover with lids and rings. Process jars in boiling water for 10 minutes to seal.

RUBY RED GRAPEFRUIT JELLY

Steps:

• In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
• Add sugar and return to a rolling boil. Boil hard one minute.
• Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.

PINK GRAPEFRUIT GELATIN

Steps:

• Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.
• Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
• Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
• When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.