Grapefruit jam is one of the options for processing citrus. The dessert can be made from the fruits of the crop or from the peels. To prevent loss of beneficial properties during long-term heat treatment, fruits with a denser pulp structure are added to citrus.
The color and aroma of the dessert are determined by additional components, but the taste will always have a spicy bitterness.
How to choose grapefruit for jam
To make grapefruit jam for immediate consumption or to prepare for the winter, choose fully ripened fruits, then they will have less bitterness and a more pronounced aroma. The variety and size of the citrus do not matter. From red pulp you will get jam of a rich dark burgundy color, from yellow pulp - light amber. The taste and chemical composition of all varieties are approximately the same.
The degree of ripeness is determined by the elastic structure and uniformly colored peel. There should be no green fragments on the surface. Fruits with signs of rotting, with black spots and soft areas are not suitable for jam.
Grapefruit jam recipes
In some recipes, the fruits are processed along with the rind; the main concentration of bitterness is in it. When choosing an option, you need to be prepared for this. For the most part, they are made from pulp, having previously removed all partitions and films from the slices. If the goal is to prepare a product for long-term storage, it is preserved only in sterilized jars and closed with disinfected lids.
Classic grapefruit jam recipe
To make the peel peel off easily, place the citrus fruit in hot water for a few minutes. The dessert is prepared only from the pulp of the fruit, all films are removed. Weigh the raw materials to determine the dosage of sugar; if the mass of the pulp is 1 kg, 0.5 kg will be used.
How to cook:
- The processed raw materials are placed in a pan with a non-stick coating or double bottom, and the pulp is lightly crushed with your hands to obtain juice.
- Add granulated sugar, mix and place on the stove at maximum temperature.
- When the product boils, reduce the heat to medium level. Cook until the consistency of the mass begins to thicken.
- Reduce the fire to a minimum. Boil the jam to the desired thickness. During the process, taste it and add sugar if necessary.
Pour into prepared containers and seal.
The color of the product depends on the boiling time; with prolonged heat treatment, the mass becomes darker
Grapefruit peel jam
Components:
- peels from three fruits;
- sugar – 150-180 g;
- lemon – ½ part or citric acid ½ tsp.
How to cook:
- Four parallel cuts are made on the citrus in a circle (from the top to the stem).
- Remove the peel and boil in three waters.
- Cut the peels into pieces 1-1.5 cm in size.
- Place the mixture in a pan, cover it with granulated sugar, add fruit juice, mix and leave for a couple of hours. During this time, some of the crystals will dissolve.
- Place on the stove, cook for 15 minutes, turn off the heat, let the jam cool for 3-4 hours.
- The procedure is repeated three times. Add lemon juice or acid.
The jam is poured into preservation containers and covered with lids.
The dessert will be made with transparent pieces of citrus
Red grapefruit jam recipe
Ingredients:
- lemon – 1 pc.
- grapefruit –1.5 kg;
- sugar – 300-400 g.
How to make jam:
- The grapefruit is cut into slices.
- Using scissors, cut off the top part, pull the film aside, remove the seeds, and take out the pulp.
- The lemon is washed and the remaining moisture is blotted with a napkin. Cut off the top yellow layer to the white fibers. The resulting zest is formed into thin strips, and the juice is squeezed out of the citrus.
- The processed grapefruit is weighed. You will use half as much sugar for the jam.
- Combine all the prepared ingredients in a cooking container and add sugar.
- Place it on the stove. After boiling, the mixture is set to medium temperature. Stir occasionally and boil until the volume is reduced by 1.5 times.
The boiling jam is placed in jars and sealed.
Red citrus dessert of rich dark amber color
Grapefruit jam with peel
A medium-sized fruit requires 100 g of sugar. But it is a free ingredient and can be added or reduced as desired.
Recipe for making jam:
- Cut off the top layer of the peel, about 0.5 cm wide.
- Put water on the fire. The zest is placed in it, when the liquid begins to boil, the stove is turned off, the water is drained and the process is repeated at least three times. This procedure is necessary to remove bitterness.
- The peel is formed into thin strips.
- The pulp is separated from the partitions and film, combined with the zest and sugar is added.
- Cook until the mass thickens.
If desired, at the end of cooking you can add chopped ginger root to the jam.
Apple and grapefruit jam
Components:
- apples – 4 pcs.;
- grapefruit – 1 pc.;
- orange – 1 pc.;
- sugar – 450 g;
- ground cinnamon – ¼ tsp;
- almonds – ¼ cup.
Recipe for apple jam with grapefruit and nuts:
- Peel the apples in a thin layer and remove the core and seeds. Divide into small parts.
- Place the slices in a cooking container, add sugar and place on low heat to simmer.
- The grapefruit is processed and sent to the apples.
- Squeeze the juice out of the orange and add it to the main preparation.
- Keep on the stove until the apples soften.
- Remove the container from the heat. Using an immersion blender, blend the fruit until smooth.
- Add cinnamon and almonds, crushed into powder.
Transfer the jam into jars and seal.
This aromatic dessert is served with tea or added to the filling of baked goods.
Recipe for pumpkin jam with grapefruit
Components:
- grapefruit – 2 pcs.;
- pumpkin – 2 kg;
- sugar – 1 kg;
- lemon – 1 pc. or 15 g of citric acid;
- water – 400 ml.
Preparing jam:
- The pumpkin is processed from the peel and seeds with fibers, cut into cubes (about 2 cm).
- In a cooking container, combine sugar and water, boil until the crystals dissolve.
- Add pumpkin to the syrup. Set the stove to medium setting and cook for 10 minutes.
- Peel the citrus fruit and pass it through a juicer. Do the same with lemon, but don’t remove the zest. Add juice to sliced pumpkin.
- Keep at boiling point for 5 minutes.Turn off the household appliance and allow the mixture to cool completely.
- Cook again for 5 minutes. The jam is placed in jars.
Grapefruit juice adds a pleasant bitterness
Recipe for melon and grapefruit jam
Ingredients:
- melon – 2 kg;
- grapefruit – 2 pcs.
- sugar – 1.5 kg.
How to make jam:
- The melon is peeled and cut into two parts. Use a spoon to remove the seeds and fibers.
- Divide into shares and form into cubes.
- The slices are placed in a cooking container, covered with sugar, gently mixed and left for eight hours so that the melon releases its juice.
- Citrus fruits are cut into pieces along with the peel. Pass through a meat grinder.
- Combine the components and place on the stove. When the mixture boils and the sugar dissolves, turn off the heat and leave for four hours. Then the process is repeated two more times.
Hot jam is placed in jars and covered with lids.
A product with a mixture of melon and citrus aroma and a slight bitterness
Lemon and grapefruit jam
Ingredients:
- lemon – 2 pcs.;
- sugar – 800 g;
- grapefruit – 2 pcs.;
- vanillin – 1 sachet (optional);
Jam recipe:
- Citrus fruits are washed and moisture is removed from the surface. Using a fine-mesh grater, remove a layer of zest to the white fibers.
- Remove any remaining crust. They are not recycled.
- Divide the fruit into slices, remove the films and seeds. Only the pulp will be used to prepare the product.
- Cut the lemon into cubes or squeeze out the juice.
- The workpiece is combined with sugar in a cooking container, placed on the stove and boiled until the desired thickness of the jam.
- In 15 min. vanillin is introduced before the process is completed.
Packed in prepared containers and sealed.
The thickness of the dessert is regulated by the duration of boiling; the more moisture evaporates, the denser the mass will be.
Plum jam with grapefruit
Any type of plum is suitable for cooking. If the fruit is sweet, then reduce the amount of sugar.
Ingredients:
- grapefruit – 3 pcs.;
- plums (pitted) – 0.5 kg;
- lemon – 1 pc.;
- sugar – 800 g.
Preparation:
- The plums are pitted, placed in a cooking container and left for two hours so that the fruit releases its juice.
- Place on low heat and blanch for 10 minutes, stirring constantly.
- Blend the plums with a blender; if the peel is thick, squeeze the mass through cheesecloth.
- Jam is made only from citrus pulp. After processing the fruit, the workpiece is placed in a container, fruit puree is added, and covered with sugar.
- Remove the top yellow layer from the lemon using a grater. The juice is squeezed out and sent to the main preparation.
- Place on the fire and boil to the desired thickness.
The color of the finished product depends on the variety of plum; blue fruits will produce dark burgundy, white fruits will produce yellowish-pink.
Conclusion
Grapefruit jam is prepared according to different recipes with the addition of all kinds of fruits or melons. The aroma is enhanced by spicy additives. The desired consistency of the mass is obtained by prolonged boiling. Citrus is predominantly acidic, so sugar is used to add at least half the volume of raw materials. Adjust the taste by increasing the dosage.
