Thursday, May 8, 2014

Recipe: Grapefruit Blood Orange Jam

I honestly had no intention of sharing this recipe with you guys.  I love everything grapefruit, but I truly thought that the rest of the world wasn't as thrilled about this bitter citrus.  Maybe they aren't, but this jam has been taste-tested by quite a wide demographic and given hearty approval by all who've tasted it.

Here's the breakdown of people who've given the "thumbs up":

  • 10 month old baby
  • 7 yr. old boy
  • a variety of our adult friends
  • Handsome
  • Handsome's brother (who I would consider a foodie, and isn't afraid to tell me when I've made something nasty)
  • ME :)

I guess shouldn't hide this treasure in jars of glass!

The back story:

I cannot resist a bag a Blood Oranges when I see them at the grocery store.  If you've never seen/experienced them, they are similar to Navel oranges, but slightly smaller, sweeter, and usually have a mottled flesh that ranges anywhere from a light pinky-orange to blood red (hence the name).  So, apparently the grocer had blood oranges and also had grapefruits on sale at the same time.  The end.  (No one ever accused me of being good at telling stories guys, okay?)

My bonus jar -- it was gone very quickly.

Grapefruit Blood Orange Jam

By Molly Blue
makes 3 pints + a bonus jar (process in pints or 1/2 pints)


4 Grapefruit
8-10 Blood Oranges
a small amount of orange juice or lemon juice

4 c. white sugar
4 T. powdered pectin


  1. Supreme the citrus fruit over a large measuring cup to collect the juices, drop in the fruit pieces as you cut them out, and squeeze the leftover membrane to get all the juice you can.  You need 5 cups of fruit + juice, if you have more than that, then pour off the excess and drink it (yum!), if you have less than that, add orange juice or lemon juice to reach 5 cups.
  2. Combine fruit + juice and pectin in a large non-reactive pot (make sure there are no pectin clumps), and mash the fruit pieces a bit with a potato masher or spoon.
  3. Bring juice to a hard boil that cannot be stirred down.
  4. Add sugar all at once, return to a boil and boil hard, stirring constantly, for one minute.
  5. Ladle hot jam into jars, leaving 1/4" headspace.  Wipe rim & center (simmered & softened) lids on jar.  Screw on bands.
  6. Place jars in cannner, making sure they are covered by 2" of water.  Bring canner to a boil and process for 10 minutes at sea level (I am above sea level, so I process for 15 minutes).  Turn off heat (and move the pot if you can do it safely) and cool 5 minutes in the water bath.  Remove to a folded towel and cool.  Refrigerate any unsealed jars after 24 hours of cooling.

Disclaimer:  If you have not canned before, see before making this recipe.  I am not responsible if you do something crazy like not following government approved safe canning methods.

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