About a week ago, I bought a huge bag of grapefruits because they were on sale. I don’t even know why–I think I was grocery shopping hungry which is always a bad idea. Anyway, I ended up with 6 pounds of grapefruits and no ideas. I just made a marmalade, and I don’t really need any more, and grapefruit curd isn’t shelf stable for very long. So, I made up an idea for a grapefruit jam. A bit of googling told me that grapefruit jam is a thing, so I decided to go for it. I really love to add herbs to fruity jams, and I think the sharp taste of grapefruit is a little much on its own, so I chose lavender to add some extra dimension.
The only skill that this recipe requires that we haven’t talked about before is how to “supreme” a grapefruit and get all the pith/seeds out neatly so that you’re left with membrane-less segments. (I totally just learned it was called that, don’t worry.) If you’d like, you can watch this video to learn how.
Once that’s done, it’s basic jam-making.
Grapefruit Lavender Jam: (yields about 3 half pints, maybe 4)
4 pounds whole grapefruits, cut into segments, including the juice.
2 cups sugar
1 pack liquid pectin
1 Tablespoon dried lavender flowers
First, simmer the jars and lids that you plan to use for your jam.
After you’ve supremed the grapefruits, put them in a pot with the sugar and bring it to a boil. Add the lavender and the pectin and boil for 10-15 more minutes, or until the jam coats the back of a spoon and passes the plate test. (Spoon some on a plate and let it cool, then tilt it. If it moves in a sheet, it’s ready. Ladle the hot jam into hot jars, place the lids on top then gently tighten the bands. Process in a boiling-water canner for 10 minutes.
This is how I take pictures of things, in case you ever wondered. It’s a miracle I haven’t toppled off of my chair and into whatever I’m photographing.