Grapefruit Pomegranate Sunrise Jam

Grapefruit are in season, and I was so happy to see them priced low at the market that I got a little carried away.  Granted, a single grapefruit offers more than a full day’s worth of Vitamin C and 4 grams of fiber – all for around 100 calories – but still.  When I lined up all of my cheerful yellow-skinned grapefruit on the counter, I wondered what the heck I was going to do with them all.

Have no fear!  Grapefruit makes amazing jam – amazing! – and you’ve probably never even tried it, right?  Today’s your day!  All you need to create a few jars of sunrise colored, sweet-tart jam are four ingredients and a little bit of time.  This jam is unique, pretty, and very affordable… excellent qualities for thoughtful gift giving!  Have fun!

 Ingredients (makes 8 half-pint jars)

6 grapefruit

1/2 cup pomegranate juice (fresh squeezed or bottled POM)

6 cups sugar

6 tablespoons (1 box) pectin

Directions

Step 1) First, we need to section the grapefruit so that we can use the pulp and juice, but not the membranes (in other words, all of the pink, none of the white).  This isn’t difficult, but it will take a few minutes.  Start by cutting the top and bottom half inch off, straight across.  You should see pink.  Then, use a paring knife to slice down the sides, removing the peel and all of the white, as shown.

Step 2) Hold the grapefruit over a large cooking pot, so that you can capture all of the juice.  Use a paring knife to carefully cut “V” shaped wedges inside of each membrane, removing all of the pulp.  Repeat for all 6 grapefruit.  This took me about 20 minutes.  Be patient.  This is the most time consuming step, I promise!

Step 3) Add 1/2 cup pomegranate juice to the pot with the grapefruit pulp and grapefruit juice.  Bring to a boil, stirring frequently.

Step 4) Sprinkle pectin over boiling fruit and stir in.  Bring the pot back to a steady boil, stirring constantly.  Pectin will burn if you don’t stir the pot.

Step 5) When the pot is boiling again, add the sugar all at once.  Stir.  Continue stirring over medium-high heat until pot comes to a full, rolling boil.  Boil for one minute (stir!), then remove from heat.

Step 6) Ladle jam into sterilized canning jars, cover with lids and bands, and process in a boiling water bath for 10 minutes.  Enjoy your little jars of sunshine!