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.
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Recipe Information
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)
Instructions
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.
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.
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.
Add the liquid pectin to the boiling mixture, stirring constantly. If using butter to reduce foam, add it at this step.
Return the mixture to a full rolling boil and boil for exactly 1 minute, continuing to stir constantly. Remove the pan from heat.
Skim off any foam from the surface with a spoon to ensure a clear jelly.
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.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Adjust processing time for high altitudes if necessary.
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.
Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 889.4 g | 323% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 880.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1400 mg | 30% | |
*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.
