Ruby Red Grapefruit Jelly Recipes

RUBY RED GRAPEFRUIT JELLY

Steps:

• In a 5- to 6-quart heavy pot combine sugar, grapefruit juice, and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
• Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

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.

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.

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.

RUBY RED GRAPEFRUIT MARTINI

Steps:

• Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
• Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.