We Be Jammin'... Grapefruit Honey Jam

Grapefruit Honey Jam

Found on hitchhikingtoheaven

Makes about 3 pints 

3 pounds organic pink or red grapefruit 

3-1/2 cups wildflower honey 

juice of one lemon 

Wash the grapefruits, slice them in half, and place them in a large stock pot. Add enough water to cover the fruit by a couple of inches and then simmer, uncovered, until the grapefruit halves are very soft. This usually takes about an hour and a half. (I test them with a wooden skewer. They’re done when it’s easy to pierce them all the way through.) Add more hot water if needed during the simmering process. Drain the grapefruit halves and set them aside until you can handle them without burning your hands. Then place a cutting board (will keep you from making a huge mess) inside a roasting pan. Cut the grapefruit into chunks, removing the big seeds as you work. Don’t worry about any tiny seeds. Put the grapefruit chunks into a food processor and process until finely chopped. For this recipe, chop them quite fine not turn them into mush. Transfer the chopped grapefruit to your jam pot and add the honey and lemon juice. (Don’t scrimp on the quality of your honey. You will taste it, so it needs to be great.) I found it helpful to warm the honey first. Slowly bring the mixture to a gentle boil, then simmer and stir frequently until the jam thickens about 20 to 25 mins. Ladle or pour the jam into clean, hot jars, leaving 1/4″ headspace. Bubble your jars with a wooden chopstick or other tool of choice. Wipe rims, apply lids, and process 15 minutes in a hot-water bath, adjusting time for your altitude if necessary.