Red Grapefruit Jelly
Capture the vibrant essence of citrus season with this homemade Red Grapefruit Jelly, a zesty spread that’s as visually striking as it is delicious. Made with fresh red grapefruit juice, granulated sugar, and a touch of butter to ensure a silky-smooth texture, this recipe strikes the perfect balance between sweet and tart. The powdered fruit pectin helps the jelly achieve its ideal consistency, while a quick boil locks in the bright, tangy flavor. Perfect for beginners and seasoned canners alike, this jelly comes together in just 25 minutes and yields enough to fill several jars, making it an ideal choice for breakfasts, baked goods, or even thoughtful gifts. Delicate yet bold, this vibrant jelly is the perfect way to preserve grapefruit’s natural brilliance—store your jars for up to a year and enjoy a taste of sunshine any time!
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Recipe Information
Ingredients
- 2 cups Fresh red grapefruit juice
- 1.5 cups Granulated sugar
- 1 packet Powdered fruit pectin
- 0.5 cups Water
- 0.25 teaspoons Unsalted butter
Instructions
Sterilize canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
In a medium saucepan, combine the powdered fruit pectin and water. Stir to dissolve and bring to a boil over medium-high heat, stirring constantly.
Add the fresh red grapefruit juice and granulated sugar to the saucepan. Stir the mixture well to combine.
Add the unsalted butter to the mixture to help reduce foaming during the cooking process.
Bring the mixture to a full rolling boil (one that doesn't stop bubbling when stirred) over high heat. Boil for 1 minute, stirring constantly.
Remove the saucepan from the heat and skim off any foam with a metal spoon.
Ladle the hot jelly into the sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean with a damp cloth to ensure an airtight seal.
Place the sterilized lids and twist bands on the jars, tightening them just until they are fingertip-tight.
Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars and let them cool on a towel or cooling rack for 12 to 24 hours.
Check the lids for a proper seal by pressing the center of each lid. If it doesn't spring back, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 3 weeks.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 42.5 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
