Salted Cranberry Grapefruit Jam
Found on thehomesteadsurvival
1 lb cranberries
1 lb red grapefruit
1 cup water
1 cup dry white wine
2 heaping tsp coarse French grey sea salt (You can use canning salt)
about 1 and 1/3 lbs (scant 3 cups) raw sugar (organic turbinado)
Day 1. Scrub grapefruit rind and dry. Cut grapefruit into quarters, then cut each quarter in half lengthwise. Remove seeds and center pith, then slice each section thinly, crosswise, into little triangles. Combine grapefruit, cranberries, water, wine & salt in a large, wide Dutch oven or preserving pot. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes. Cover and refrigerate overnight.
Day 2. Prepare canner, jars and lids. Add sugar to cranberry mixture and bring to a boil over medium heat, stirring until sugar dissolves. Taste and adjust salt or sugar as needed. Raise heat to high and boil, stirring only as necessary to prevent sticking, until jam reaches the set point (about 10 minutes in my widest Le Creuset). Use the freezer test here, as my jam reached the set point at 216 degrees F. Remove from heat, taste one last time for adjustments, then fill hot jars to 1/4-inch headspace. Wipe rims, affix lids and process in a boiling water bath for 10 minutes.
Yields approximately 6 and 1/2 cups.