Ruby Red Grapefruit Jelly
Brighten your breakfast table or elevate your dessert spread with this stunning Ruby Red Grapefruit Jelly—a tangy-sweet preserve that's irresistibly refreshing and surprisingly simple to make. Crafted with freshly squeezed ruby red grapefruit juice, granulated sugar, and a splash of liquid pectin for perfect texture, this homemade jelly strikes a beautiful balance between vibrant citrusy zest and luscious sweetness. A touch of unsalted butter can be used to reduce foaming, ensuring a crystal-clear finish. Perfect for slathering on warm toast, pairing with creamy cheeses, or adding a pop of flavor to baked goods, this small-batch jelly is a must-try for citrus lovers. With just 15 minutes of prep and a few easy steps, you’ll have stunning, shelf-stable jars of homemade goodness that can be enjoyed for months to come.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups Ruby red grapefruit juice (freshly squeezed)
- 4 cups Granulated sugar
- 1 packet (3 ounces) Liquid pectin
- 0.5 cup Water
- 0.5 teaspoon Unsalted butter (optional, to reduce foaming)
Directions
Step 1
Prepare sterilized jars and lids by washing them in hot soapy water and placing jars in simmering water. Keep jars hot until ready to use.
Step 2
In a large, heavy-bottomed saucepan, combine the freshly squeezed ruby red grapefruit juice, water, and granulated sugar. Stir until the sugar is fully dissolved.
Step 3
Place the saucepan over medium-high heat and bring the mixture to a full rolling boil, stirring continuously. A rolling boil is a bubbling boil that cannot be stirred down.
Step 4
Add the liquid pectin to the boiling mixture, stirring constantly. If using butter to reduce foam, add it at this step.
Step 5
Return the mixture to a full rolling boil and boil for exactly 1 minute, continuing to stir constantly. Remove the pan from heat.
Step 6
Skim off any foam from the surface with a spoon to ensure a clear jelly.
Step 7
Carefully ladle the hot jelly into prepared sterilized jars, leaving 1/4 inch of headspace at the top of each jar. Wipe jar rims with a damp cloth and secure lids tightly.
Step 8
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Adjust processing time for high altitudes if necessary.
Step 9
Remove the jars from the water bath and let them cool at room temperature for 24 hours. Ensure the lids are sealed by pressing the center—if it does not pop up, the jar is properly sealed.
Step 10
Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
| Serving size | (1967.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3453.7 |
| Total Fat 2.7g | 0% |
| Saturated Fat 1.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 5.2mg | 0% |
| Sodium 11.8mg | 0% |
| Total Carbohydrate 889.4g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 880.0g | |
| Protein 6.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 87.7mg | 0% |
| Iron 0.8mg | 0% |
| Potassium 1400.5mg | 0% |
Source of Calories